Hummus. It's one of those things. I always buy it. Like sushi. But when Smitten Kitchen came out with her ethereally smooth hummus, I had to give it a try. So I did. Went the whole nine yards. Soaked the garbanzo beans overnight and everything. And was it good? Yes, it was! Has Deb ever failed you? Absolutely not. I added some cumin for punch and, like the acid-o-phile I am, some lemon too. The most time consuming part is peeling the outer membrane from each individual garbanzo bean, but Michael and I parked in front of the tv, poured a beer, and enjoyed the whole process. Trust me, it's worth it.
Ingredients (adapted from Smitten Kitchen's Ethereally Smooth Hummus):
- 1 cup dried chickpeas/garbanzo beans (yields approximately 2 cups cooked chickpeas)
- 1/2 teaspoon baking soda
- 1/2 cup tahini paste
- 4 tablespoons freshly squeezed lemon juice, or more to taste
- 3 small cloves garlic, roughly chopped
- 2 tsp cumin
- 1 tbsp salt, or more to taste
- Approximately 1/4 cup olive oil
- Approximately 1/4 cup water
The night before, soak your garbanzo beans. The next day, boil them (as if boiling rice) and then simmer them for about 30 minutes with the baking soda. They'll be ready when they are still firm, but break apart easily when squeezed. Drain and let cool.
Once those are cool, peel the chickpeas. I found it easiest to squeeze them between two or three fingers and pop them out of their skins, but everyone has their own method. Be prepared to chase down wayward chickpeas!
Once peeled, add them to the bowl of a food processor, and blend until it has a crumbly, fine texture. It will be almost chalky. Add the tahini, chopped garlic, lemon juice, cumin, and salt. Continue to blend. If the mixture seems dry, which it will, stream in water, 1 tbsp at a time, but alternating with the olive oil, e.g. 1 tbsp water, 1 tbsp olive oil, 1 tbsp water, until the mixture is smooth and fluffy. Stick your face right in there and taste it! Add more salt if necessary.
Finish with a drizzle of olive oil, freshly cracked black pepper, a sprinkle of Maldon salt, and/or a dash of paprika.