Oh, Hummus

Hummus: what a wonderful, simple thing. In the US it is considered more like a snack, while in the the Middle East it can be a whole meal by itself.

In the Middle East we take a lot of pride in our hummus and there is no “right” way to make it. Some prefer a more dense texture, while others like it runny. There is also a choice of making it taste super garlicky or without any additional flavors and spices.

What is my favorite version? I like it in between the two textures, no garlic, and pretty clean tasting. An ingredient called tahini is the KEY to whole recipe, and I recommend the following brands: Al Arz and Al Wadi. These are super thick tahinis, so you must shake and stir them super well before using. I would also not recommend the brands you can find in Wholefoods. 

I "cheat" and use canned chickpeas. If you choose to cook the chickpeas yourself, congrats! It's a lot of work but can give you more control over the texture of the beans. If you do, make sure to add some baking soda to the pot to help tenderize the beans.

And now, the actual recipe: 

• 3 cups cooked chickpeas (2 cans)

• 1+1/2 cup tahini

• chickpea water (from cooking process or can)

• 1-2 tablespoon lemon juice (start with one and add to your liking!)

• tap/filtered water (amount determined by your texture preference)

• salt to taste

• optional: cumin, garlic

• optional: parsley and olive oil for garnish

Make sure the chickpeas are warm and tender. If using chickpeas from a can, microwave them for 1 minute in a dish with the water from the can. Then, drain the water and save about half of it.

In a mixing bowl, use a hand blender to blend the chickpeas and tahini until very smooth. Add the water you saved earlier from the chickpea can, to ease the process, until you get the texture you like. Add the lemon juice and salt to taste. If you want it extra runny you can always add tap or filtered water if the chickpea can water is finished. If you use Goya brand chickpeas, you don’t need to add salt since they already put some. After you get your desired texture just right, you can add cumin and/or garlic if you like. Although only do this a little bit at a time and test often!

Serve on a nice plate with some parsley and olive oil to garnish!