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1 pound (450g, 2-1/2 cups) dried chickpeas (garbanzo beans)
1 cup water
For garnishing (optional):
Wash beans well, then soak overnight at room temperature. There should be enough water to cover the beans by several inches.
Next day, drain. Place in a large, heavy pot and again add enough water to cover by several inches. Bring to boil, reduce heat to simmer and cook until very tender.
Golden rule for cooking beans: NEVER SALT THE WATER or the cooking time will be greatly increased! Salt may be added after the beans are soft. Check the water level from time to time, add more water if necessary. Drain.
Puree together with remaining ingredients in food processor, using the steel knife. Process in batches if necessary, until mixture is smooth. If you like chunkier hummus, leave in a few lumps.
Adjust seasoning to taste, adding more lemon juice if desired. Minced parsley may also be added.
It's hard to give exact amounts because much depends on personal taste. Experiment until the consistency and flavor pleases you.
Store in a covered container in the refrigerator.
To serve, spread hummus on a large platter. Beginning about 1" from the outer rim, use the back of a spoon to swirl a shallow "moat" all the way around. Fill the "moat" with olive oil, then speckle the oil with red paprika. Sprinkle chopped parsley in the center.
A few pinches of za'atar may be dusted over; also nice are a few toasted sesame seeds.
If desired, decorate with olives or a sprinkling of pine nuts.
Serve chilled or at room temperature.
Posted by Ruth Baks
Nutritional Info Per Serving: N/A
water for washing and cooking beans
1/2 cup tahini (sesame seed paste)
1/2 cup (or more) fresh lemon juice
4 tablespoons olive oil (or to taste)
1 teaspoon minced garlic (or to taste)
1 teaspoon salt (or to taste)
1/8 teaspoon ground cumin (or to taste)
1/8 teaspoon white pepper (or to taste)
A few tablespoons of olive oil
4 tablespoons of freshly chopped parsley, or as needed
Paprika
Za'atar
Toasted sesame seeds
Olives
Pine nuts