[Go-To] Classic Hummus
Every hummus recipe is relatively the same. The garbanzos, garlic, lemon, usually tahini and a varying degree of spices. I was in the ‘making hummus from canned beans camp’ for a long time. It was quick, easy & pretty good!
Let me tell you…
I’ve left that camp & found my way over to the soaking beans side of things & I’m never going back. It makes that much of a difference.
It’s simple enough. I can’t quite put my finger on what I was hesitant about & why it took me so long in my life to learn how to soak & cook beans, but here we are. Try it, you really can’t mess it up and it will completely transform your whole hummus perspective on your very first bite. Now, the trick is to find recipes for all those canned garbanzos in my pantry.
Go-To Classic Hummus
Yield: 4 C / Time: 30 Min + Overnight Soak & 1-1.5hr cooking / Difficulty: medium
Ingredients:
1 C dried chickpeas
1 tsp baking soda
Juice of 1 lemon (about 1/4 C)
2-4 Garlic cloves, grated or chopped
1 3/4 tsp kosher salt
1/2 C sesame tahini
1 tsp ground cumin
1/4 tsp turmeric
Paprika & olive oil for serving
Chopped fresh parsley for serving
Steps
The night before you want to make your hummus, soak chickpeas in a medium-large bowl with water covering your beans by at least 2 inches. Leave on the counter, uncovered is fine. Next day, drain and rinse.
In a medium pot, cover chick peas with at least 4 inches of water, add the baking soda and bring to a boil over high heat. Once boiled, reduce heat to medium high and continue to cook beans at a continuous simmer with lid on or slightly ajar until beans are quite softened. Don’t fret, you can’t really over cook them. I’ve heard a trick that the secret to really creamy hummus is overcooked beans. Drain your beans. Pro tip: save your bean water. more on that later.
Separately, while the beans are cooking - in a blender combine lemon juice, garlic and only 1/4 salt and let sit for 10 minutes to get to know each other. Add tahini and remaining 1 1/2 tsp salt & cumin. Blend until mixed to a thick paste consistency. With the blender running on low speed, pour 1/3 - 2/3 C cold water, a little bit at a time. You’re looking for it to emulsify (to some degree) with the paste and become beautifully creamy & smooth.
Add the warm, drained chickpeas to the blender. Blend until beans are incorporated and mixture is completely smooth. Feel free to scrape down sides of your blender as necessary. This part might take you about 2 minutes. If your hummus consistency is having a hard time in your blender & somewhat dense, add a bit of water. Taste & adjust for seasonings as necessary.
To serve, drizzle with good olive oil & dust with paprika or fresh parsley. Serve along side fresh pita bread or chips, chopped veggies, tortilla chips - put it on sandwiches, add it to veggie bowls, enjoy!
Tips n’ Tricks & Some Notes:
The type of garbanzos really don’t matter too much, so don’t stress it.
You can cook the beans ahead of time, pop ‘em in the fridge, make the next day - it still works. However, with that said, there is something that the fresh warm beans do to the consistency & flavor that is pretty special. Again - both work depending on your schedule.
Hummus can come down to total preference. Add in your favorite flavors, get creative.