Everyone loves hummus, and there's no reason not to make it from scratch. Not only is it much cheaper than storebought, but you can flavor it any way you like. I like lots of lemon juice and a hint of garlic.
Yields about 3 cups.
- 8 ounces dried chickpeas
- 1 clove garlic
- 1 teaspoon kosher salt, divided (½+½)
- ¼ cup tahini paste
- ½ cup good quality olive oil
- 4 to 6 tablespoons lemon juice
- 3 to 5 tablespoons water
- The night before, soak the chickpeas in enough water to cover by a couple of inches. This step is optional, but will greatly reduce the cook time.
- The next day, drain and rinse the beans, the put into a pot with enough water to cover the beans by a couple of inches. Bring to a boil, then reduce the heat to a low simmer. Simmer for 8 to 12 minutes, until they are just past al dente. Drain and rinse under cold water.
- On a cutting board, finely mince the garlic. Sprinkle over ½ teaspoon of kosher salt. Using the edge of the blade of a knife, drag the blade across the garlic repeatedly to make a smooth paste. Be sure to incorporate all the salt and mash to a relatively even, smooth paste.
- Add the chickpeas to a food processor fitted with a steel blade. Process on high until evenly puréed. Add the tahini paste, olive oil, garlic paste, and the second ½ teaspoon of salt. Blend until well mixed.
- Add 4 tablespoons lemon juice, blend and taste. If it tastes fine, skip to step 6. Otherwise, add a tablespoon at a time of lemon juice until it tastes right. Keep an eye on the consistency of the hummus.
- If the taste of the hummus is right but it's too thick, add a tablespoon of water at a time until it's the right thickness. Keep in mind that the more water you add, the more salt and/or lemon juice you may need to restore the taste.
- Serve the hummus at room temperature with a drizzle of good olive oil and a sprinkling of sumac, za'atar, or piment d'esplette.