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.
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