Warning about recipes. Read this first!
HUMMUS
Yield: 28 fl oz
| INGREDIENTS | ||
| 30 | oz | Chickpeas, drained |
| 1 | fl oz | Lemon juice |
| 1 | tbl | Garlic, minced |
| 1 | fl oz | Tahini |
| 1 | tbl | Ground cumin |
| 6 | fl oz | Olive oil |
| 2 | fl oz | Extra virgin olive oil |
| tt | Salt and pepper | |
METHOD
1. Drain chickpeas, then place in a pot and cover with water. Bring to a boil and cook until they’re EXTREMELY soft. You should be able to mush them easily between your fingers. Drain and reserve cooking liquid.
2. Combine chickpeas, lemon juice, garlic, and tahini in a food processor and puree until mostly smooth, then slowly drizzle in both oils. Puree until extremely smooth, and add a little of the reserved cooking liquid to thin out, as desired.
3. Season to taste
NOTES
#10 can of chickpeas yields 64 oz drained chickpeas
COMMENTARY
Are you Greek? Turkish? Lebanese? Egyptian? Let the brawling begin over the origin of hummus. Personally, I don’t think it matters. Let the hate mail flow.
The secret to this recipe is something I learned from a Lebanese friend: Boil the crap out of the chickpeas. I used to just puree the canned chickpeas, right of the can, but it never got super-smooth. There have been times when I boiled the chickpeas until they actually started falling apart. Maybe that was taking it a little too far, but the point remains. So anyway, thanks Joe, for the tip!
A lot of restaurants I’ve been to serve a very thin, pale hummus, and I think that’s because of more water, but also increasing the ratio of tahini. But practice this recipe and do what you want with it, to your own tastes.
Enjoy!
That’s a crap-ton of hummus! So, I read the warning. This leads me to ask: Is this a “detailed” recipe or a chef recipe? As a non-chef, I’m used to tbsp for tablespoon and I don’t know what tt is. I mean, yeah, I can guess that it’s “to taste” but what if it isn’t? I love the tip to cook the chickpeas. I always thought that it was because they had better food processors or something. Keep it up! I love these.
This recipe version is more detailed than a production recipe; more tailored to a non-professional who already knows how to cook a bit. I don’t like to use “T” for tablespoon or “t” for teaspoon; too easy to make a typo when writing it all down.