Creamy Hummus

I’ve had an ongoing love affair with hummus that dates back to the mid 90’s. While in high school I worked at Bubbies, a family owned bagel shop. At this quaint little eatery we made everything from scratch, including a delicious assortment of gourmet cream cheeses and spreads. Sally (the owner’s mom) was usually in charge of hummus. Hummus (like baba ganoush) is a forgiving food that can be played around with as long as you have the basic ingredients!

Creamy Hummus
(my recipe makes a whole lotta hummus, cause that’s the way I like it!) 
2 cups dried chick peas (garbanzo beans) re-hydrated
3 cloves garlic (I used farmer Josh’s monster Italian garlic. If you have regular garlic I’d use 5 cloves)
2/3 cup tahini paste
3 tsp kosher salt
3/4 cup lemon juice
1/3 cup olive oil
Soak your beans. Somewhere I read to soak chickpeas in an added slurry consisting of salt, flour and baking soda. Combine 2 Tbsp salt, 2 Tbsp flour and 2 Tsp baking soda with enough water to form a paste, add to the water that your chickpeas are soaking in. I’m not sure why you do this I just do. I’m assuming that it may have something to do with the rate of re-hydration, but I can’t back that up. Allow beans to soak overnight.
Drain and rinse your beans. Place them in a large sauce pan and cover with several inches of water. Bring to a boil, reduce heat and simmer until soft (usually 35-45 minutes). You want your beans to be firm not mushy. Drain. Place garlic in a food processor and mince, add chickpeas and remaining ingredients and blend baby blend! If desired you can serve with a drizzle of olive oil on top or add ground hot pepper, paprika or a bit of basil. I like using my rosemary infused olive oil! Experiment, your options are limitless! I also really enjoy my hummus served with fresh homemade pita bread, which can be found here!

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Filed under Vegan, Vegetarian

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