Hummus (Or Humus) - Authentic

amanda l b's Note:

This is the BEST hummus / humus recipe I've ever made. It tastes just like the hummus that is served at Middle Eastern restaurants and has had all my friends raving. I've tried lots of hummus recipes in my quest for the best and I believe this is the one. It was given to my by a work colleague who said she's always inundated for the recipe after people have tried it. One important note - don't substitute canned for dried chickpeas- it won't work! I did this the first time I made it and it was too salty. It's a little bit of extra effort/preparation - but using dried chickpeas guarantees the right combination of flavours. The amounts below make large serving of the dip - you can easily halve or quarter the amounts and still get a delicious result.

• Total Time: 8 hrs 10 mins
• Prep Time: 8 hrs
• Cook Time: 10 mins

Ingredients:

Serves: 6-8

Yield: 2.0 bowls

• 1 cup dried garbanzo beans (garbanzos)
• 2 tablespoons tahini
• 4 garlic cloves
• 2 teaspoons cumin powder
• 1/3 cup lemon juice
• 3 tablespoons olive oil
• 1 pinch cayenne pepper, powder
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil, for serving
• 1 pinch sweet paprika, for serving

Directions:

1. Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.
2. Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.
3. Simmer for 1 1/4 hours - or until the chickpeas are very tender.
4. Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).
5. Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.
6. Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.
7. Serve drizzed with olive oil and paprika.

Reviews

[gailanng]

I'm on a hummus diet. I can just see it now. I'm going to lose so much weight

[nzmike]

I have one word for this recipe - WOW!!!!

This is absolutely the bes hummous I have *ever* made (or tasted for that matter) - and I have been trying (and buying) for years! This is truly the Holy Grail of hummous - I can taste everything: the garlic, the lemon, the tahini, the cumin - it's just superb!

I actually only used canned (organic) chickpeas for this and it wass till wonderful - next time I am definitely going to go the extra mile and buy some really good chickpeas and do it the proper way.

Thank you amanda I b - you made a hummous lover very, very happy!

[Babychops]

Well, all I had was canned garbanzos so I used 'em and just decreased the salt. NOT a problem! Picked a large Meyer lemon off the tree, had about 1/4c Tahini left over in the fridge & used it all roasted 2 full heads of garlic (drizzled w/olive oil, salt & pepper). Pretty much eyeballed everything else and YEAH - good stuff! Nice & creamy texture - liked the sweet paprika, also tried it with smoked paprika & liked that even better. Thanks for the recipe!