Hummus bi Tahina

By tonyglib

The secrets to making great hummus at home are few and finite:

■Use the freshest ingredients you can find. - Dried herbs are great in a pinch or for a quick kick of flavor. But if you want the flavor with the nutrition, fresh herbs like basil, parsley, cilantro, and chives are where it's at. Chop them by hand or in an herb grinder. The taste will be bolder and your vitamins and minerals stay intact.
■Dried beans beat canned. - If you want the most bang for your tastebuds as well as your dollar, dried chick peas are the way to go. One bag of dried chick peas will make several batches of hummus. Yes, they require a little more work and have a few more calories. But they also pack more fiber and a ton less sodium. Make enough hummus and you will also see just how much better they taste.
■Be creative and flavorful. - Simple hummus is good. However, there is only so much of the basic mix of tahini, chickpeas, oil, and lemon that one can take. A good basic hummus is like a blank canvas waiting for you to paint it with flavor. In addition to the herbs listed above, try adding things like olives, garlic, pine nuts, roasted red peppers, and even sun-dried tomatoes to your palette. Give your hummus some kick with red pepper flakes, pepper-infused olive oil, jalapenos, and even curry powders.

Ingredients

• Chick Pea Puree (Hummus bi Tahina)
• 1-1/2 cups dried chick peas
• 1 bay leaf
• 1 teaspoon salt
• 3 cloves garlic, peeled, chopped
• Juice of 1 lemon, strained
• 1/4 cup tahini
• Olive oil

Preparation

Step 1

Place chick peas in a large pot. Cover with water and let sit overnight. In the morning, drain the water. Return the beans to the pot. Cover with fresh water. Add the bay leaf and salt. Bring to a boil, then simmer for 1 hour, or until the beans are tender. Drain the beans, saving 1/2 cup of cooking liquid. Discard the bay leaf.

Place the cooked beans in the jar of a food processor. Add the garlic, lemon, tahini, and 1/2 cup cooking liquid. Pulse. Add olive oil until a smooth paste is formed. Serve in a bowl as is, or with bread.