We continue our Hummus production research—cooking our own every weekend, and eating at Tel Aviv’s finest Hummus joints whenever we visit.
People who sampled this updated Hummus recipe say it rivals any Tel Aviv restaurant!
2 cup dry chickpeas
1 tsp baking soda
5 peeled garlic cloves
1 cup tahini paste
1/2 cup freshly squeezed lemon juice
thin(!) slice of a hot pepper
1 tsp salt
paprika, ground cumin
Making the Hummus
- Check the dry hummus carefully. Remove any debris and strange looking beans.
- Soak in cold water for at least 24 hours. Change the water every several hours.
- Drain and add to plenty of boiling water
- Skim any foam that collects on top
- Add the baking soda. Continue to skim the foam as needed.
- Once the foam stops collecting, add the garlic. Continue to cook until the beans are soft (about 40 minutes, but will vary according to beans).
- Drain and set aside the cooking liquid
- Split the drained, cooked beans evenly into two containers. One should contain all the garlic.
- In a blender, combine and blend the tahini, lemon juice, salt, a little cumin, pepper, and 2.5 cups of cooking liquid.
- Add the beans with the garlic. Blend.
- Combine the resulting smooth hummus with the whole beans in the 2nd container
- Pour the mixture into bowls. Serve with a little olive oil, Paprika, a little parsley, and optionally some lemon juice, on top.