With all the listeria hysteria last week caused by hummus, I thought I’d share a very basic recipe for making it at home. It really is that simple and it really is that good. Many of the store-bought hummus available in our area have additional things like red peppers (which my kids don’t like) or pine nuts (allergies in the family) or just not flavorful enough, and that’s what’s great about homemade — it’s customizable. I like my hummus garlicky and not too lemony, and that swirl of olive oil at the end plus the sprinkling of paprika makes this dish party-ready as well. This recipe is from a Lebanese co-worker of my hubby’s, who generously shared his recipe with me after I fell in love with it at his party, one of the very first we attended as a newlywed couple years ago. It’s been a favorite since.
Basic Hummus
Ingredients
- 1 1/2 cups dried garbanzo beans (chickpeas)
- water for soaking
- 1 teaspoon baking soda
- 2 small lemons, juiced, plus the zest of 1 of the lemons
- 5 large cloves garlic peeled and chopped roughly
- 1 1/2 teaspoons salt, or to taste
- 1 cup homemade or storebought tahini (sesame paste)
- approx 8 tablespoons water
- 2-3 tablespoons extra virgin olive oil
- paprika for sprinkling
Instructions
- Pick through and rinse chickpeas, then soak overnight in water to cover.
- Drain chickpeas and transfer to a saucepan. Sprinkle with baking soda. Over high heat, cook 2-3 minutes, stirring, then add water to cover by 2 inches. Bring to a boil over high heat, then lower heat to a simmer and cook, 20 minutes or so or until tender, skimming foam and chickpea skins as they come to the top every now and then.
- When done, drain chickpeas and set aside a few for garnishing. Transfer to a high-speed blender or food processor. Add lemon juice and zest, garlic, salt, and tahini. Process slowly at first, adding most of the water gradually and stopping every now and then to scrape down sides of blender or food processor. When everything is incorporated, process on high, adding just enough water to achieve the consistency of a dip. Taste for saltiness and adjust if needed.
- Scoop/pour into a bowl. Swirl a spoon on the surface to create a spiral groove. Put reserved whole chickpeas in the center. Pour olive oil on top so that it pools nicely into the grooves. Sprinkle paprika in a cross pattern on top, and serve.
- Almost anything can be served with hummus: pita chips, pita bread wedges, tortilla chips, various crudites, or (shhhhh) you can even just eat it with a spoon.
If you forgot to soak the chickpeas (which I’ve done often enough), pick through and rinse, then put in large saucepan with water to cover. Bring to a boil over high heat, then lower heat to a simmer and cook about 2 hours or until tender, baking soda optional.
Canned chickpeas (2 15-oz cans), drained, can also be used to make this recipe.
Hummus can be found all over the Middle East, but since I learned about this dish from a Lebanese friend, I especially like to serve it on July 24, St. Charbel Makhlouf’s feast day.
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