Top Review by V'nut-Beyond Redemption
Absolutely delicious! This is the first time I am making hummus and also the first time I am cooking chick peas. I thought I had the peas soft enough but they weren't and so I have a grainy textured hummus. Ichose this recipe as it uses dried beans. This is a very economical dish and definitely a keeper.
- 1 1⁄3 cups dried garbanzo beans
- 1⁄2 cup fresh lemon juice, plus more as needed
- 1⁄2 cup tahini (see note)
- 4 tablespoons extra virgin olive oil
- 5 garlic cloves, minced
- 3⁄4 teaspoon salt, plus more as needed
- 1⁄4 teaspoon ground cumin
- 2 teaspoons chopped fresh flat-leaf parsley
- 1 pinch paprika
- 6 lemon wedges or 6 radishes
- 1⁄4 cup brine-cured black olives, such as kalamata
Directions See How It's Made
- Pick over the chickpeas and discard any misshapen chickpeas and stones.
- Rinse the chickpeas and drain.
- Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
- Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
- Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
- Remove from the heat and drain, reserving the cooking liquid.
- In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
- Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
- Taste and add more lemon juice and salt, if needed.
- Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle with the remaining 1 Tbs.olive oil.
- Sprinkle with the parsley and paprika.
- Garnish with the lemon wedges and olives and serve.