194. Hummus may be considered one of the oldest known prepared foods dating back to antiquity. The word Hummus in Arabic means chickpeas with tahini.
My recipe uses dried chickpeas, which I soak overnight and then cook till tender. The flavor is considerably different than using canned chickpeas. Then, drain and allow the chickpeas to cool in a colander. Many recipes call for tahini paste, which is basically toasted sesame seeds and olive oil blended into a runny paste. You could use tahini or just toast your sesame seeds as I have and add them. The flavor will be fresher and more full bodied. And you can adjust the taste rather than the tahini dominating and controlling the taste of your hummus.
3 cups dried chickpeas, soak, cooked and drained
2 Tablespoons raw sesame seeds
lemon zest of 1 large lemon
juice of 1 large lemon
3 to 5 cloves garlic, crushed
1 tsp cumin
3 teaspoons kosher salt, add more as desired
1 teaspoon garlic salt
1/2 cup chopped fresh parsley
2 cups olive oil, adding more as desired
1/2 cup water, more or less as desired
Collect ingredients. Place sesame seeds on a small baking pan. Toast in a 350 degree oven for 8 to 10 minutes. Check seeds every 3 minutes and stir to prevent burning. (DO NOT OVER TOAST...the seeds will take on a bitter taste.) Sample seeds for a light toasted flavor. You will notice the oils being released as the seeds toast. Remove from oven and allow to cool.
In a food processor place cooled chickpeas, cooled sesame seeds, crushed garlic, garlic salt, parsley, lemon zest, lemon juice, kosher salt, cumin and water. Add 1 cup olive oil and begin to process all on high.
As the mixture is processing add the remaining olive oil through the shoot till the desired consistency is reached. Allow the hummus to mix till it is creamy, smooth and not gritty, 2 to 4 minutes based on your processor.
Taste for seasoning to add more salt, garlic, parsley or oil. You may like your hummus to be creamy or dry. I like hummus to taste garlicky, salty and very smooth and creamy wet with a hint of lemon.
Place in a serving bowl and surround with any type of accompaniment: tortilla cut in wedges, toasted tortilla, pita bread, naan bread, crackers, bread chunks, bagel crisps, vegetables, etc.
We enjoy our hummus as a snack, accompanied with soup, as an appetizer or a wonderful "munchy for game night. Store your hummus in an airtight container or jar and cover the top with olive oil slightly. This helps to keep the hummus moist and locks in freshness. It will keep for approximately 2 weeks refrigerated...but I don't think it will hang around that long.
It is up to you what you would like to add to your hummus making process: toasted pine nuts, artichoke, curry, green onion, cilantro, green pepper, roasted red pepper, sesame oil, olives green or black, sun dried tomato, spinach.
"He that takes medicine and neglects diet, wastes the skill of the physician."