Where there is Israeli food, there is hummus. Though I myself have never been a huge fan of hummus, I am definitely a huge fan of Israeli food, and when your menu consists of Israeli salad, falafel and kebab it feels a little strange to not have a hummus. So I started making my own, and I fell in love with real hummus, not the kind you buy at the grocery store. It's not as daunting as it seems, and I promise you'll never be able to buy store bought again. Read ahead for the recipe to an amazingly creamy and smooth hummus...
Serves 4 as a dip
1/4 cup dry garbanzo beans
1/4 cup good quality tahini paste
3 cloves garlic
Juice of 1 lemon
1 teaspoon cumin
Pinch of salt
½ cup ice cold water
1 tablespoon olive oil
Sesame seeds, paprika and za’atar to garnish
1. Place dried chickpeas in a bowl and cover with several inches of water. Soak at least 8 hours, up to overnight.
2. Drain chickpeas and transfer to a pot. Fill the pot with double the amount of water as you have chickpeas and boil chickpeas until they are very tender and squeeze easily between two fingers, about 30-40 minutes. (The cook time will depend on how long you've soaked them) Skim off any foam or skins that float to the top as the chickpeas boil.
3. Drain chickpeas and optionally, remove their skins. If the chickpeas are fully cooked, the skins will remove easily. You do not have to remove the skins, but it makes for a creamier hummus.
4. Transfer chickpeas to a food processor and pulse until chickpeas are fully broken down.
5. Add in the tahini, garlic, lemon juice, cumin and salt and process until you get a stiff paste. Once paste forms, let the machine run for another minute.
6. Add in the water, 1 tablespoon at a time until you achieve your desired creaminess. The more water you add the creamier the hummus will be.
7. Transfer the hummus to a bowl and using a spoon make a well in the center of the hummus. Drizzle olive oil into the well, allowing it to spill over the rest of the hummus. Garnish with sesame seeds, smoked paprika and za’atar (optional)