Hummus
Hummus is one of the oldest and most beloved dishes of the Middle East, with roots stretching back centuries across countries like Lebanon, Israel, Palestine, and Syria. At its core, it’s a humble blend of chickpeas, sesame, lemon, and garlic..ingredients that have long been staples in the region. Traditionally served as part of a mezze spread, hummus is meant to be shared, scooped with warm bread, and enjoyed at the table. I prefer to use dried chickpeas for their deeper flavor and creamier texture, but in a pinch, canned chickpeas work just fine and make this an easy, everyday dish.
Ingredients
Makes 3 Cups
Hummus:
2 cups dried chickpeas
1/2 teaspoon baking soda
2 cloves garlic, peeled
1/3 cup tahini
1/4 cup fresh lemon juice
2 teaspoons salt
Extra virgin olive oil, to serve
Process
Put chickpeas in a large bowl and cover with 8 cups of cold water. Soak for at least 4 hours, or overnight. drain chickpeas and put into a medium saucepan with baking soda and 8 cups of water. Bring to a simmer, skimming off any foam or skins that rise to the top. Cook until chickpeas are tender, about 1 ½ hours, although it could take longer.
Alternatively, you could cook them in a pressure cooker for 40 minutes. Drain chickpeas and set aside one cup of cooking water. Place warm chickpeas in the bowl of a blender, along with reserved cooking water. Add garlic, tahini, lemon juice, and salt. Process until smooth, adding more water (if necessary), until the desired consistency is reached. Taste for more salt, if needed, and pour into a bowl. Serve with a drizzle of extra virgin olive oil over the top.
Note: if you decide to use canned chickpeas instead of dried, discard the liquid in the can (it tastes like tin). Place chickpeas in a pot and add 2 cups of water. Cook over medium heat for 30 minutes and proceed with recipe.
