Hummus: The Nectar of the Gods
Hummus
Author: Yaron Hadad
Recipe type: Side
Prep time:
Total time:
Serves: 4
A real good hummus is an art. After trying so many different recipes and different hummus, this is (one of) the recipes I use. The secrets of a good hummus are: (1) using baking soda when boiling it (2) using the same water you boiled it in for making the hummus itself (3) this is the hardest one to follow: because hummus has only eight ingredients, the quality of the ingredients affects the flavor greatly. This means that you should probably get the garbanzo beans (if you decide to cook them yourself) in a middle-eastern grocery shop, where they usually know what garbanzos one should use…
Ingredients
- Lemon juice from 2-4 lemons (here the amount varies, in Israel I use 2, in the US their flavor is weaker so I use 3-4. You can start with 2 and add on top of that if necessary)
- 3 garlic cloves
- ¼ tablespoon salt
- 1 tablespoon cumin
- ¼ teaspoon paprika
- 1 cup tahini
- ½ jalapeño
- 3 cups of chickpeas (this gives you two options: either you use 2 cans of chickpeas and then there isn’t much to do, or you boil them yourself. In the latter case, rinse them in water for a day or two earlier, keep changing the water every time foam is formed, and then boil them for about 4 hours in a regular pot or 15 mins in a pressure cooker with about half a tablespoon of baking soda – the baking soda is one of the secrets for a good hummus.)
Instructions
- Simply blend everything well in a food processor. I do it in the order list below.
- Blend the lemon juice, jalapeño, garlic and spices in the food processor.
- Add about ¾ cups of water from the water you used for boiling (or alternatively, the water from the tin cans) and the tahini. Blend again.
- Now add the chickpeas. I usually make run the last blend for a very short time so the texture is a bit chunky, but this is your call.
- Enjoy!
Notes
Note: Do not remove the water you used for boiling the hummus, we’ll use them later on.
Hi there! This makes me happy because I ate hummus for dinner. I don't own a food processor so I do the mashing part by hand... much heartier texture but still delicious!
Hey Kristen! Actually in Israel the authentic hummus restaurants do mash it by hand - so seems like you had the real experience...