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Ingredients
- 2 cups chickpeas, still warm, or cold and peeled
- 1/4 cup tahini
- 2 1/2 fresh lemons, or about 8 tablespoons lemon juice
- 1-2 cloves of garlic, pasted
- 1 tsp sea salt
- 2 tbsp yogurt (optional)
- Additional water (or cooking liquid from chickpeas) to thin
- Optional: add in 1 tsp cumin for a smokey flavor.
Preparation
Step 1
Bint Rhoda's Kitchen: How to Make Really (Smooth) Authentic Hummus
My comments: In her blog post, she makes the case for soaking and cooking dried chickpeas or for peeling them. I don't have patience for either of those tasks, but I use her suggestion of boiling canned chickpeas to loosen and soften skins, and that makes a smoother hummus than just using them cold out of the can.
Since I use a 15 oz. can of chickpeas that measures to only about 1 1/2 cups instead of 2, I just cut ingredients to 3/4 of amounts listed. It really doesn't matter much about quantities - just adjust ingredients to taste.
Directions:
Pour tahini and lemon juice into your food processor and pulse until creamy and pale in color.
Add salt, and pasted garlic to your lemon-tahini sauce.
Pour chickpeas and sauce into a food processor and blend until well incorporated. Add yogurt and process again for another minute. Then add as much water as you want to achieve your desired thinness. Taste and adjust seasonings.
Serve drizzled with olive oil, and any of the following: sprinkled with paprika and cumin, and garnished with chickpeas, olives, pickles, or parsley.