Inspired by this dreamily creamy Hummus recipe from Food & Wine from Michael Solomonov in Philadelphia’s Zahav restaurant – as well as my exponentially growing love for hummus – I decided to make my own from scratch.
I’ve tried tahini + canned garbanzos previously and it was good, but this straight-forward recipe looked like something I could tackle; and knowing that ‘from scratch’ is better than the alternative in 99.1% of instances, I wanted to give it a whirl. In my patented, “two minutes or less” Snapchat video style, you’ll see my attempt – which tasted divine, but was not true to form; I added the tahini up front instead of in two different applications.
I’m making this on a consistent basis moving forward; the most difficult actual ‘work’ comes from taking the hummus out of the processor, so the upgrade in flavor and texture – plus customizability – really makes this an immediate addition to the recipe portfolio.
- 1 lb. Dry chickpeas
- 7 cloves garlic
- 1 lemon, juice
- 1/2 cup of tahini
- ice water
- 1/2 cup, EVOO
- 1 teaspoon, cumin seeds
- 1 tsp, baking soda
- parsley & paprika, for garnish
- soak chickpeas in large bowl, covered in two inches of water, for 8-10 hours, with 1 tsp baking soda
- drain chickpeas and add unpeeled garlic cloves, covering in water. simmer over low/medium heat for 40 minutes.
- drain, rinse under cold water, peel the garlic.
- puree the chickpeas with 1/2 cup of water, 1/4 cup of the olive oil and the garlic, preferably mashed into paste with mortar & pestle.
- crush cumin seeds as well, adding that along with lemon juice and 1/2 of tahini. transfer to a bowl with a rubber spatula.
- add the remaining tahini & EVOO, plus a bit of water and one more generous squeeze of of lemon juice and puree.
- physically mix all of this together in bowl, garnish with whole chickpeas, parsley paprika and a shake of cumin.
- serve with pita bread and do your best to save some for your guests.