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Hummus 3 Ways

From a quick and easy version to the ultimate Hummus

Equipment

  • 1 Food processor A blender might work? But wasn't tested for this recipe.

Ingredients

For Basic Hummus

  • 1 15.5 oz can chickpeas
  • 3 Tbsp Lemon juice Freshly squeezed
  • 6 Tbsp tahini
  • 1 tsp Kosher salt Half that amount for table salt
  • 1/4 Cup water

For Mushy Chickpeas

  • 1 lb dried chickpeas soaked 8 hours- overnight
  • Enough water to cover the chickpeas with 2" of water
  • 1 1/2 tsp Baking soda

For Good Hummus

  • 400 grams Mushy chickpeas
  • 6 Tbsp Tahini
  • 3 Tbsp Lemon juice
  • 1 tsp Kosher salt Half that amount for table salt
  • 1/4 Cup Water
  • 2 Tbsp Extra virgin olive oil

For homemade tahini

  • 1 Cup Raw sesame seeds
  • 3 Tbsp Neutral oil Such as grapeseed oil or avocado oil

For the Ultimate Hummus

  • 400 grams mushy chickpeas
  • 6 tbsp Homemade tahini
  • 4 Tbsp Lemon juice Freshly squeezed
  • 1 tsp Kosher salt Half amount if using table salt
  • 2 Tbsp Extra virgin olive oil
  • 6 Cubes Ice May need more or less depending on size. Judge consistency after each cube that's added

Instructions

For Basic Hummus

  • Open can of chickpeas, drain liquid, rinse, pour in large bowl with lots of water
  • Agitate chickpeas with your hands to get the skins to remove from the chickpeas. Skim free skins from the top of the water with a small mesh strainer, slotted spoon, or your fingers. Drain bowl.
  • Add chickpeas, tahini, lemon juice, salt, and water to the bowl of a food processor. Process for 3-4 minutes, scraping the sides of the bowl down halfway through.

For Mushy Chickpeas

  • Soak dried chickpeas at least 8 hours, up to overnight, until chickpeas are plump and fully hydrated.
  • Pour out liquid from the bowl, add chickpeas to a large pot. Cover with 2" of water. Bring to a boil.
  • Stir in foam as it comes up, or skim from the top.
  • reduce heat to medium, cook for 30 minutes. Reserve small amount of chickpeas for garnish if desired
  • Cook chickpeas down, stirring occasionally, for another hour, until liquid has totally evaporated and chickpeas take on a very tender, mushy consistency.
  • Let cool and refrigerate for up to 5 days before using.

For Good Hummus

  • If mushy chickpeas are cold, place in the microwave for ~30 seconds until warm or room temperature. Add chickpeas to food processor. and process for 30 seconds- 1 minute.
  • Add remaining ingredients and process for 4-5 minutes, scraping down sides of the bowl halfway through.

For Homemade Tahini

  • Add sesame seeds to a saucepan and toast on medium heat until just starting to take on color. Do not over-toast, or your tahini will take on a bitter taste.
  • Place in small food processor and process until the consistency of a chunky paste
  • Add neutral oil and process until pourable and smooth

For Ulitmate Hummus

  • If mushy chickpeas are cold, place in the microwave for ~30 seconds until warm or room temperature. Add chickpeas to food processor. and process for 30 seconds- 1 minute.
  • Add homemade tahini, lemon juice, olive oil, salt, and process for 8 minutes, scraping the sides of the bowl halfway through. In the first 6 minutes of processing, add one ice cube every minute, or until the desired consistency is reached.
  • Garnish as desired. Recommended: Reserved chickpeas, olive oil, paprika, ground sumac, cumin, parsley.