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The Master Recipe for Hummus


When I posted my blog Hummus recipe variations for all you hummus lovers, I opted to share variations of hummus recipes rather than the classic hummus recipe. Happy to see so many of you are enjoying it!

Over the last few weeks, I’ve also received many requests for my classic hummus recipe as well. Appreciate your patience. So this one’s for you classic-hummus-lovers!

Key hummus-making techniques to keep in mind:
– Use the real deal. Opt to use the organic dehydrated chickpeas or garbanzo beans you find in health food stores or ethnic stores versus the canned chickpeas. The latter, regardless of many rinses, will still taste tinny. Try the real deal and taste the difference for yourself.
– Bloom the dehydrated chickpeas overnight. Covered in plenty of cold water, allow them to bloom overnight. This will help the chickpeas cook quicker.
– Rinse repeatedly. The following day, rinse the chickpeas, then place them in sauce pan covered with plenty of cold water, and bring it to boil. Once it comes to a boil, strain the chickpeas, rinse, then again cover them with cold water, bring to a boil, then continue to cook on medium-simmer, until they’re soft and fully cooked. This rinsing will rid the chickpeas of impurities.
– Remove skins. This one’s only for the curious cook. After chickpeas are cooked, remove as many of the skins as possible. A bit insane, true, but this results to a more silky-smooth hummus. It’s a must try at least once so you can experience the difference.
– Use authentic tahini from the Middle East. You can find these brands in your local ethnic food stores.
– Citric acid. A technique that I’ve never used myself. The addition of citric acid. Many authentic hummus fans use citric acid to lend the hummus that lemony taste. Why don’t they use lemons instead you ask? They do actually, but if the hummus is at a perfect texture and consistency but still needs more lemon, adding that extra lemon juice may make the hummus texture more runny, so instead citric acid is used to balance flavors and textures.
– Yogurt. Some Middle Eastern cooks use yogurt in their hummus to give it a creamier texture. I personally don’t see a need to do that, but again, try it and decide for yourself.
– De-germ the garlic. Removing the germ from the garlic cloves will rid the garlic of that bitterness and the aftertaste. This is a classic technique used by many chefs.
– Process garlic first or use microplane to grate the garlic. This will help for a smoother texture.
– Emulsify properly. Drizzle the extra virgin olive oil slowly while processing, this will help to emulsify the hummus properly, which yields to a smoother, finer texture.
– Store it well. Cover the top well or store in a container with a tight-lid. Hummus can keep for over 3 weeks when properly stored.

The only hummus recipe you’ll need

1 cup dehydrated organic chickpeas or garbanzo beans, bloomed overnight, then cooked until soft
1/3 cup good quality tahini, grated
3 garlic cloves or more, to taste, germs removed
½ tsp cumin (optional)
Juice of 1-1/2 lemons, to taste
Extra virgin olive oil (evoo), enough to emulsify thoroughly
Sea salt, to taste

Place everything but the evoo in the food processer. While processing, slowly drizzle the evoo to emulsify properly. Season to taste with sea salt or more lemon juice.

Yields approximately 3 cups of hummus.