My Best Hummus Recipe
Oh yes we can. Make hummus that is.
Welcome to my page on the best hummus recipe, brought to you by a native of Israel, the home of hummus!
Now first of all, please understand that this hummus will taste much better than any industrial hummus you may find in your local supermarket. And, it is much healthier too.
Hummus has a few versions but most all of them are based on some variation of the same ingredients.
One important advice: do not use canned chickpeas, instead use the dried
ones. Using canned chickpeas (also known as garbanzo beans) causes a
serious loss of nutrients from the hummus. Not to mention the superior
taste of the dried ones.
Ok. Enough talk. Let’s move to the kitchen. Here is my best hummus recipe:
(Enough for 4 bowls approximately)
- 1 cup dried chickpeas
- ½ cup Tahini sauce
- 3 chopped garlic cloves
- ½ cup squeezed lemon
- ½ teaspoon salt (more or less)
- 1+1/4 tablespoon baking soda
- ½ teaspoon cumin
- Olive oil
Directions to Transform the Above into Hummus:
- Clean out the stones or any damaged chickpeas you find. You can do this easily by pouring the grains over a big plate.
- Wash the chickpeas 3-4 times, until the water is clean. Put the
chickpeas in a bowl and soak them in clean water with 1 tablespoon
baking soda. Soak overnight. Then, wash again, and soak in clean water
for 5-6 more hours. The chickpeas should be twice as big now after
absorbing most of the water.
- Wash the grains again and put them in a pot. Add water until the
chickpeas are covered, and then add the extra ¼ tablespoon baking soda.
Cook until the grains are soft and can be squashed easily with your
fingers. The cooking should take about an hour or a little longer.
During that time it is recommended to switch the water one more time.
Also remove the foam and the peels that float above the water. When the
cooking is done sieve the chickpeas and keep the cooking water.
- Grind the chickpeas using a food processor. Let the mix cool for a while before going to the next step.
- Add the rest of the ingredients (excluding the olive oil, parsley
and paprika) and continue grinding it all in the food processor until
you get a smooth texture. If it comes out too thick, add some of the
cooking water you saved, and grind it some more.
- Divide the hummus into 4 bowls. Garnish with some olive oil, chopped parsley and sprinkle some paprika.
- Enjoy with a warm pita bread.
There you go - the best hummus recipe. if you wanted to know how to make it - well now you do.
As we say in Hebrew, b'te-a-von! (Hebrew version of bon appetit)
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