Every household needs to have a Hummus expert. In ours, it’s my husband. He absolutely loves it and his eyes light up every time he sees a bag of dried chickpeas on our counter.
A little while ago we just came back from a long trip to our home country Israel. To cheer us up, our good friends Guy and Inbal invited us for a Hummus Sunday. It was so delicious, that even after a couple months traveling in Israel, I’d pick Guy’s hummus as the best!
Lucky he was happy to release the recipe, and with a few tweaks based on my personal taste I am sharing it here with you!
Let’s make it
Start off by picking the smallest brand of chickpeas you can find. Place them in a big bowl with plenty of fresh water and let it soak overnight. Refresh the water at least once during this time
The following day drain the chickpeas and add them to a heavy bottom pot with one teaspoon of baking soda and lots of water.
Turn the heat up to the max and bring to a boil
Within no times you’ll notice foam forming on top from the protein of the chickpeas and the baking soda. Scoop all of that out, like really all of it.
Until it’s completely clear. If any chickpea shells float up, you can fish those out. But don’t sweat about it, they’ll be creamy soon.
Then cover and keep cooking for 2-3 more hours on medium/high heat
Until the chickpeas start to fall apart and are almost a complete mush, the water should be almost completely absorbed. If you need, add more water, be careful that the bottom doesn’t burn, that would really suck.
I’m not kidding, really mushy, like butter in your mouth, fall apart kind of scenario. Then add one tablespoon of salt and mix it in. Remove from heat and let it cool down completely at room temp if your kitchen is cold, or place in the fridge for a couple hours. You can also freeze at this point and use it whenever you like
When the chickpea mush is cooled down, add it to a food processor bowl, leaving about 1 cup aside to balance the hummus later or as garnish
To that, add lemon juice, garlic, a dash of cumin, lots of salt, a couple small ice cubes and the best Tahini you can find, and I’m not kidding, ask around and get good a really good one from Lebanon, Palestine or Israel.
Process all those beautiful ingredients together, if too thick, add another ice cube. If too thin, add some more Tahini. Taste and adjust flavors to your licking, and process until completely smooth and creamy. Adjust consistncy with more tahini (thicker) or ice cubes (thinner).
Swirl that beauty with the back of a spoon on a plate and top with the reserved chickpeas, Tahini, parsley, pine nuts, hardboiled egg, grilled tomato, fresh onion, you can sprinkle sumac or cumin, really just do whatever you like it’s totally up to you. But whatever you do, do not forget to drizzle extra virgin olive oil on top, that’ll be a serious hummus crime.
Creamy Professional Hummus
Ingredients
- 500grams dried small chickpeas (the small kind)
- 1 Tsp baking soda
- 2 Litre water
- 2 Cloves of garlic
- 1/2 tsp ground cumin
- Juice from 1 lemon
- 200grams good quality Tahini
- Salt to taste
Instructions
- Place the chickpeas in a big bowl with plenty of fresh water and let it soak overnight. Refresh the water at least once during this time and top off with more water as needed
- The following day drain the chickpeas and add them to a heavy bottom pot with one teaspoon of baking soda and 2 liters of water
- Turn the heat up to the highest setting and bring to a boil
- Scoop out all the foam that forms on top until it’s completely clear, this may take a while. If any chickpea shells float up, fish those out too.
- Cover and keep cooking for 2-3 more hours on medium/high heat until the chickpeas start to fall apart and are almost a complete mush, very soft and buttery starting to fall apart. the water should be almost completely absorbed. If you need, add more water, be careful that the bottom won’t burn
- Add one tablespoon of salt and mix it in. Remove from heat and let it cool down completely at room temperature if your kitchen is cold, otherwise place in the fridge for a couple hours. You can also freeze at this point, then thaw and use when you like
- When the chickpeas are cooled down, add it to a food processor bowl, leaving about 1 cup aside to balance the hummus later or as garnish
- Add lemon juice, fresh garlic, cumin, salt to taste, a couple small ice cubes and the tahini, process until completely smooth. If too thick, add another ice cube. If too thin, add some more Tahini. Taste and adjust flavors to your licking, adding more garlic, cumin, salt or lemon juice.
- Serve immediately with your favorite toppings or store in an airtight container in the refrigerator about 4-7 days.
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