[Sticky] The best hummus you ever made

I am fanatical about hummus.  Living in the Detroit area, we have a lot of authentic middle eastern cuisine and the hummus in the area is amazing.  For years I struggled to make hummus, it was never as good as I got from restaurants.  But after a decade of experimenting and trying recipes, I finally learned how to make awesome authentic hummus.  If you are newer to making hummus, the good news is that it's not hard to make awesome hummus, but there are some important points to follow, so pay close attention to the tips below, while it may seem simple and is easy to blow off to a hummus making novice, this stuff is critical to achieve hummus bliss.  If you have a better recipe, I want it!

The Best Hummus You Ever Made

Ultra smooth and creamy, and if you’re accustomed to store bought hummus, this will take your hummus experience to a whole new level!  Very authentic tasting and if you find a better hummus recipe, I want it!  This recipe makes a large amount and can be halved.  Keeps for up to a week when refrigerated.

2 Cup dried chick peas (garbanzo beans)

3 tsp baking soda

1 ½ - 2 tsp salt

¾-1 Cup fresh lemon juice (do not use lemon juice from a bottle, it will ruin your hummus!)

2-6 garlic gloves, to taste

1 Cup light roasted tahini

4 Tbs canola oil or olive oil (regular olive oil... not extra virgin, which has a stronger flavor)

Preparation:

1.       Cover chick peas with 8 cups cold water and stir in 2 tsp baking soda.  Soak overnight.

 

2.       Drain and rinse chick peas and place in a pot with 8 cups water and stir in 1 tsp baking soda.  Bring to a boil over med-high heat, uncovered, then reduce to simmer for 30 minutes to an hour or until chick peas are tender.  Do not overcook, as the chick peas can begin to break apart and disintegrate.  Skim foam as needed. 

 

3.       Drain and rinse chick peas very thoroughly to remove the chalky baking soda, which you do not want in your hummus!

 

4.       Add chick peas, salt, lemon juice, garlic, tahini and canola oil to a food processor and process on high speed for several minutes.  Add water during processing to desired consistency (approx. ¼-½ cup or more- the amount will depend on how saturated your chick peas are after cooking).  Hummus should be on the runny side at first, with the consistency of a very thick smoothie, as it will thicken a lot when it stands.  You cannot overprocess hummus, so don’t hesitate to let it keep going for a creamier finished product!  The amount of water used is the biggest variable and requires the most discretion in the recipe, and can vary significantly depending how soft the chick peas are after being cooked.

 

Tips:

·         Use dried chick peas, never canned.

·         Use fresh lemon juice, never from a bottle.  This will make a big difference in the flavor of the finished product.

·         Use fresh garlic, not from a jar.  Do not use garlic powder or dehydrated garlic.

·         Use light roasted tahini, not dark thick tahini like the stuff you might find in bulk at your local health food store.  Sesame King, Ziyad and Tahineh Extra by Lebanon Valley are all good varieties.  If your tahini doesn’t pour, it’s no good!  If you can only find thick tahini, cut with water in a food processor to thin it out.

·         Some recipes insist that you have to peel your chick peas to get creamy hummus.  This is ridiculous and not at all necessary to get super smooth, creamy perfection.

·         If you don't need to use your food processor for something else right away, keep your hummus in it for the first few hours.  After it stands you can whip it up and add more water if needed if it thickens too much.

·         Using olive oil instead of canola is more authentic if desired.  The stronger flavor of olive oil can intrude on the flavor of the finished product, so I prefer canola.

 

Having trouble getting it smooth and creamy?

·         Be sure to process on high speed for up to several minutes.

·         You might not be adding enough water when processing.  If you are new to hummus making, you might be surprised at how liquidy it will be when processing.  It thickens significantly when it stands.

·         You can also try first processing the lemon juice, tahini, salt, garlic and oil into a smooth paste prior to adding the cooked chick peas.

·         If you are still having problems getting the smooth, creamy hummus you want, it might be your food processor.  See notes about food processors below...

 

Your Food Processor

·         Use a standard-sized food processor.  Using a miniature food processor, blender, magic bullet, hand blender or similar device might not be good enough to thoroughly process into a smooth, creamy finished product.

 

·         You do not need a high-priced or professional grade food processor to make good hummus.  I use a $20, 10 year old Hamilton Beach cheapie and it works great!