Prep 9 hrs
Cook 15 mins
I think this hummus has the perfect blend of flavors. I can't believe the difference the home-cooked chickpeas make over the canned. This recipe was in an LA Times article on the best hummus in Los Angeles. As always, make sure your garlic is fresh. I didn't use the cayenne or paprika although this was great without them. I'll try them next time. Taste and use your own judgment on that one. I made this in my Vita-Mix blender with good results. Preparation time is for soaking and cooking. I make this with Tyler Florence's Pita Bread. Which I start in my bread machine.
- 1 1⁄2 cups dried garbanzo beans, soaked overnight
- 1 teaspoon kosher salt, divided
- 3 garlic cloves, peeled
- 3⁄4 cup tahini
- 1⁄2 cup fresh lemon juice, and more to taste
- cayenne or hot Hungarian paprika
- 2 tablespoons chopped parsley
- 2 teaspoons olive oil
- 1. Rinse the soaked (overnight) chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water. I burnt a batch so beware.).
- 3. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. ( I used the blender for ALL of this then the beans, etc.) Transfer the puree to the work bowl of a food processor, add the sesame tahini and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth.
- 3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame tahini and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika and parsley and drizzled with oil.