Ultimate Hummus Recipes

BEST HUMMUS

Steps:

• Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

THE BEST HUMMUS

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

ULTIMATE HUMMUS

Steps:

• Soak chickpeas overnight in a quart of water. Drain, then combine in a large stockpot with baking soda and a quart of clean water.
• Bring to a boil and simmer gently about an hour, until beans are tender.
• Drain, reserving 1/4 cup of the bean cooking water, and cool.
• Combine lemon juice and bean cooking water in a bowl and set aside.
• Combine tahini and olive oil, stir together and set aside.
• In the workbowl of a food processor, process chickpeas, garlic, salt, cumin and cayenne until almost fully ground, about 15 seconds. You may need to pause occasionally to scrape down the sides of the bowl.
• With machine running, add lemon-water mixture in a steady stream; scrape down the bowl and process one minute.
• With machine running, add oil-tahini mixture in a steady stream; process about 15 more seconds until the hummus is smooth and creamy.
• Transfer to serving bowl and garnish with minced parsley and drizzled olive oil.
• This will keep in the fridge for about 5 days. Makes about 2 cups.