Hummus from Scratch


My entire perception of hummus was shaken up when I visited the Middle East about 5 years ago.  My love of hummus began long before but it was on that trip that I realized that the store bought, processed versions of hummus I had been subsisting on were hardly hummus at all.  The hummus that I had on that trip was something entirely different.  It was nutty, rich, thick with chickpeas, and usually served piping hot.  The gold standard was the hummus that I had in Tel Aviv from a tiny, unassuming shop called Ali Karavan on a side street in Old Jaffa.  I've spent every day since trying to recreate that recipe and while I have yet to really come close, the one secret I have learned is that starting from scratch and using chickpeas cooked in stock instead of canned chickpeas will make a huge difference.  The recipe below is my from scratch go to, but in a pinch store bought chickpeas can be substituted. 

Hummus from Scratch

-1 cup dried chickpeas

-1 cup vegetable stock (or any stock you prefer)

-1/2 cup tahini

-1/2 cup olive oil

-1/2 lemon juiced

-1 teaspoon cumin

-1 teaspoon paprika

-Salt and pepper to taste

-2 cloves garlic (optional)

Soak the dried chickpeas in water for 12 hours.  Drain and rinse and transfer the chickpeas to a pot filled with 1 cup of water an 1 cup of the stock of your choice.  Bring them to a boil and let them simmer for about 2 hours or until they are tender.  Drain them setting aside some of the liquid to use in the hummus.  In a food processor or Vitamix add 1/2 cup of tahini with some of its oil and blend it alone for one minute to give it a whipped texture.  Add the chickpeas to the tahini and blend for another minute.  Add the lemon juice, olive oil, spices, and as much as the cooking liquid from the chickpeas as needed to achieve the desired consistency and blend for another minute.  More liquid will make for a smoother hummus.  Transfer the hummus to a bowl, garnish with olive oil and parsley, and serve immediately.