Here I am with another Middle Eastern recipe, as promised (hurray, for on this site, my track record with promises is rather discouraging). If I were to ask you to do a rapid fire listing of Middle Eastern food, I have no doubts that hummus would be the first word out of your mouths.
I also realize that I’m treading dangerous ground here, what with my lofty claim of “Best Ever” and all that. But, but before you dismiss this off as another one of my dramatic excesses (because we all know how much of those I’m capable of), hear me out! What makes this hummus leaps and bounds better than any other hummus you’ve had is the simple step of peeling the chickpeas. The difference between good hummus and this (because adjectives can’t do it justice) is only ten minutes of effort, gentle reader.
Taking nothing away from it is the fact that it keeps well in the refrigerator for a week to 10 days, during which you can use it in all kinds of things – as a dip, as a sandwich spread, even just dipping a spoon into it and slurping it up!
Start with some boiled and drained chickpeas. You can use dried ones too, just soak them overnight and boil them the next morning!
Next, the step to making magic! Peel away the skins. To do this, hold a chickpea between your thumb and forefinger, with the pointy end towards your other palm and simply pinch. The chickpea will pop out with no effort at all!
Once that’s done, assemble all of the stuff you’ll need to whip up your hummus.
Throw the chickpeas into a medium blender jar or a food processor.
Blitz it a couple of times so that you have a rough and crumbly mixture.
Throw in everything else all together and blitz, blitz, blitz! Say hello to the fluffiest, creamiest hummus you’ve ever had! Feel free to thin it out with some chickpea broth or water!
BEST EVER HUMMUS
Adapted from Smitten Kitchen
Prep Time: 10 mins | Cook Time: 5 mins | Makes ~1¾ cup
1 cup boiled chickpeas (kabuli channa/ garbanzo beans), skins peeled & broth reserved* (or ~2/3 cup dried chickpeas)
2-3 cloves garlic
1/3 cup tahini (thick and scoopable; If thinner, use ½ cup)
2 tbsp freshly squeezed lemon juice
Salt, to taste
Olive oil, to garnish
Mixed herbs, to garnish
- In a medium blender jar or food processor, blitz 1 cup boiled chickpeas till they’re roughly mashed
- Add all the other ingredients to the chickpeas and blend till smooth.
- Taste and adjust seasonings, adding more of whatever you like. If you wish, thin the hummus out with the reserved chickpea broth. Once done, transfer to a covered container and chill for 2 hours or so.
- To serve, dollop the hummus into a shallow bowl, swirl a small spoon on the surface to make circular indents. Drizzle some olive oil and sprinkle on the mixed herbs etc. Serve with toasty pita wedges or crudités (sticks of vegetables – cucumber, carrot & radish are great options!)
*If using dried chickpeas, soak them overnight in 2-3 cups of water. They should have swollen to their full size by morning. To boil them, either pressure cook them for 4-5 whistles or use a large sauce pan, immerse the chickpeas in water and boil them for 40-45 minutes or till tender and mashable.
ADAPTATIONS & HACKS
- Popular garnishes for hummus include za’atar, roasted cumin powder, sumac powder, paprika etc. – so try them all to see which one you like best
- Flavoured hummus is not uncommon. Roasted red pepper, sun-dried tomatoes, roasted garlic, sriracha are some great flavours to work it! Make your hummus your own!