Best Most Delicious Hummus
Greetings food adventurers! We are still on the Shattered Plains of Roshar, and today we are enjoying a plate of creamy hummus with flatbread. They call it “bean paste” on Roshar, but we know it as hummus. Hummus is so common there that they give bowls of it to Kaladin in prison. I bet his didn’t have the pretty spices on top, though.
This recipe uses dried garbanzo beans (aka chickpeas) and it does take some time. The beans soak for 12 hours, then boil for almost an hour before being blended up. The first time I made it, part-way through I had decided it was too much work and I’d never make it again. Once I tried it, I quickly decided that it isn’t much work after all and I have made it countless times since then. The only real down-side to this recipe is that I’ll probably never be able to eat store-bought hummus again now that I know how good the homemade version is. Consider yourself warned that you may have a new food obsession.
I love my hummus for breakfast with hard-boiled eggs. It’s also great as a veggie dip, pita bread dip, or on sandwiches.
Best Most Delicious Hummus
Special Equipment
- Large metal bowl
- Food processor
- Large pot
- Strainer
- Kitchen scale (to weigh the chickpeas)
- Lemon juicer
Ingredients
- 18 cups water divided
- 8 oz dried chickpeas
- 2 Tbsp plus 1 tsp kosher salt divided
- ½ tsp baking soda
- ¾ cup tahini ROOM TEMPERATURE
- 3 ½ Tbsp lemon juice (about 1 1/2 medium lemons)
- 1-2 Tbsp olive oil or avocado oil
- ½ tsp ground cumin
- ½ tsp sweet paprika
- 1 Tbsp chopped fresh parsley optional, for serving
Instructions
Prep Phase:
- In a large bowl, combine 8 cups water, the 8 oz dried chickpeas, and 2 Tbsp kosher salt.
- Soak at room temperature for at least 12 hours.
Cooking Phase:
- Measure out the tahini and put it in a container on the counter to bring it to room temperature while the chickpeas cook.
- In a stockpot over high, bring 10 cups water and the baking soda to a boil. (note: do not use the soaking water!)
- Drain the soaked chickpeas, discarding the soaking water, and add the chickpeas to the boiling water.
- Return pot to a simmer, then reduce heat to medium and cook until the skins are falling off and the chickpeas are very tender, 45-50 minutes (may need an additional 10 minutes for larger chickpeas; you should be able to mash them easily.)
- Set a mesh strainer OVER A LARGE METAL BOWL and drain the chickpeas into it. RESERVE 3/4 cup of the cooking water. Let chickpeas sit in the strainer for ten minutes to let them cool down a bit. Make sure the water is fully drained away from the chickpeas (not the bottom of the strainer sitting in the water). (The metal bowl will be HOT, protect your hands!)
- (you can put the chickpeas and cooking water into the fridge at this point to continue later if needed)
- Set aside 2 Tbsp of the chickpeas, then transfer the rest to the food processor.
- Add 1 tsp kosher salt to the chickpeas. Process for 3 minutes. (tip: use a rubber spatula to scrape down the sides if the mixture appears to be stuck and not doing anything)
- Add the tahini to the chickpeas. Process for 1 more minute.
- Use a rubber spatula to scrape the sides and bottom of the bowl to ensure that everything is blended together.
- With the machine running, add the reserved 3/4 cup cooking liquid and the 3 1/2 Tbsp lemon juice. Process until combined. Taste and season with salt if needed.
- Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center.
- Drizzle with oil, then top with the reserved chickpeas, cumin, and paprika. Garnish with parsley immediately before serving. Serve warm or cold.
