I’ve played around with a lot of hummus recipes over the years and this recipe is by far my favorite. I love the recipe because it does not call for olive oil, a large amount of tahini paste is used instead. Lemon juice and a little water is used to thin it out. This recipe is from the Jerusalem cookbook, by Ottolenghi and Tamimi. I use 2 drained and rinsed 10 oz cans of garbanzo beans and they work just fine for the days when I want to make hummus but have not planned ahead for the overnight soak of dry beans, but some day I will try cooking the beans myself.
Ingredients for cooking the beans if not using canned beans:
2 10 oz cans of garbanzo beans rinsed and drained well
1 1/4 cup dried chick peas
1 tsp baking soda
6 1/2 cups water
Instructions for cooking the beans:
In a large bowl soak beans overnight with twice the amount of water as there are beans. Drain. Add beans to medium sized sauce pan with baking soda. Cook for 3 minutes. Add the 6 1/2 cups of water and bring to boil. Cook for 20-40 minutes or until beans are tender, skimming and removing foam during the process. Drain.
Method, Ingredients and Recipe for Hummus:
Place approximately 3 1/2 to 4 cups cooked, drained beans in a food processor and process until you have a paste. With the machine running add:
1 cup light tahini paste or regular tahini paste
4 Tbls freshly squeezed lemon juice, I like a little more
4 cloves of garlic, I like a little less (2 cloves)
6 1/2 Tbls water.
Let the food processor run for about 5 minutes till you have a creamy, smooth silky textured hummus. If you want the hummus more tart or thinned out add a little more lemon juice or water. Add salt to taste. Garnish with a drizzle of olive oil, toasted pine nuts, and paprika if desired. A friend of mine adds just a pinch of cumin to her hummus while blending, the flavor is fantastic!