If you have a food processor or a blender at hand you can make delicious home-made hummus in no time, and season it just right for your personal taste.
I use dried chickpeas in this recipe – those need an overnight soak and some time in a boiling pot – but if you want to save time you can replace those with canned chickpeas that come already cooked.
- 1½ cups dried chickpeas, soaked overnight (or 2 cans of cooked chickpeas, drained)
- 1 teaspoon baking soda (for cooking dried chickpeas)
- 6 garlic cloves, coarsely chopped
- ½ cup tahini paste
- ½ teaspoon salt
- Lemon juice from 2 lemons
- A pinch of pepper flakes
- Freshly ground pepper and more salt to taste
- A few tablespoons of water
- Olive oil, sumac or za'atar for garnish (optional)
The night before, soak chickpeas in a large bowl of cold water.
The next day, drain the chickpeas, place in a large saucepan over high heat with the baking soda, add enough water to cover chickpeas by 4 inches, bring to a boil, lower to a simmer, and cook until the chickpeas are tender (20-40 minutes).
Drain the chickpeas, place in the food processor with the garlic, tahini, salt lemon and spices, start with 4 tablespoons of water, and process until you have a smooth paste, and continue adding water gradually until the hummus reaches the creamy, soft consistency you prefer.
Correct seasoning adding more pepper, salt or lemon juice.
Garnish with a drizzle of olive oil and a sprinkle of sumac or za'atar (if desired) and serve with pita bread. If not serving immediately keep refrigerated.
Hummus tastes best at room temperature, so if you put it in the fridge let it sit outside for at least 30 minutes.
Enjoy, Dr. Ayala