If summer was a team in the basketball finals, I’d name hummus MVP. You can dip, drizzle, spread and smear on burgers, raw veggies, in dressings, on pretty much anything grilled.
There are two ways to make hummus. You can used dried chickpeas which take a bit more time to soak and cook, but result in a richer, more flavorful puree. Or you can used canned chickpeas and will be done from start to finish in less than ten minutes. I make both versions, depending on what I have the time for. Don’t waste a second feeling bad if you use canned chickpeas, just know there are two options to choose from depending on what’s working for you at any given time. This week I’m going right to the source, sharing a recipe adapted from one of my favorite cookbooks that came out on Ten Speed Press by Yotam Ottolenghi and Sami Tamimi entitled Jerusalem (2013).
You can make it thicker to dip and thinner to drizzle (less water/more water). You can add other ingredients like jalapenos, cooked beets, extra garlic or fresh herbs like basil or chives to spice things up.
After a few times making it, you’ll probably have the recipe memorized which is pretty sweet when you need to whip up something fast. It not only plays well with others, but when you take hummus off the bench it’s consistently a slam dunk. It doesn’t get much better than this when your putting together your summer line up of essential recipes. Cheers all around for summer and hummus<3.
1 c. dried chickpeas or 1 can (15 oz.) cooked chickpeas
1 t. baking soda (only if you are using dried chickpeas)
1 c. tahini (sesame paste)
4 T. fresh lemon juice
4 cloves garlic
6 T. cold water
salt, to taste
extra virgin olive oil for drizzling on top (optional)
1.) The night before: If you are using canned chickpeas, put your feet up with a glass of wine and see you tomorrow. If you are using dried chickpeas, put them in a large bowl and cover them with enough water to double in volume. Cover and refrigerate overnight. Ok, now put your feet up with a glass of wine:) Easy peasy.
2.) If you soaked dried chickpeas over night, drain them and put them in a big pot with the baking soda. Stir and cook them for about three minutes.
3.) Add about six cups of cold water and bring to a boil, skimming off foam and skins as they come to the surface. The chickpeas will take anywhere from 40 minutes to a couple hours to fully cook depending on how fresh they are and how long they soaked. You want them to be break easily when pressed between your fingers. Drain. If you used canned chickpeas, drain and rinse.*
4.) Put them in a food processor or high powered blender (I use my nutri-bullet for hummus and it works beautifully. Blend for a few seconds until they break apart.
5.) Add tahini, lemon juice, garlic, and a pinch of salt.
6.) Process, blend or pulse until smooth, adding water a Tablespoon at a time until the hummus is silky smooth. Check seasoning and add more salt as needed.
7.) Cover and refrigerate for a half hour or so before serving. Drizzle with high quality olive oil before serving.
*Its important to mention that at this point you could peel the chickpeas. It will make your hummus extra smooth and velvety. It will also take you about ten minutes to gently squeeze the chickpeas between your fingers and the skins will pop right off. Totally optional.
Component in Action
-use as a dip for raw or cooked veggies, toasted pita or even apples
-drizzle over salads, grilled steak or chicken, even fish
-add a spoonful to lemon vinaigrette for creamy salad dressing
-spread on crackers, cucumber slices, toasted bread or even sandwiches