Hummus rocks my world. And I've gotten pretty picky about the whole darn and delicious chickpea spread. I despise most store-bought brands these days. Call me a snot. But I swear they taste so chock full of preservatives and weirdo-ish.
I've been making my own hummus now for a year or so and love it. The recipe comes from my cookbook, Mastering Hors D'oeuveres by Williams-Sonoma.
I feel I've mastered the recipe well. But one thing I keep going back to is the proper texture of hummus. I remember seeing an article that I skimmed in Cook's Illustrated that talked about "the perfect" consistency. I can't remember what it was. But here's what I say. You make your hummus the consistency you like. When I made these last three batches I made two different texture and loved them both.
Here's the recipe. It's not a quick and easy one, but it is so worth it.
If you remember I made white bean dip, and this was a variation on it. I love this cookbook because it focus on a 'master' recipe where you learn various skills then it gives you like six variations on that one recipe. Love it.
by HORS D'OEUVRES Originally published as MASTERING HORS D'OEUVRES by Williams-Sonoma
Serve with broccoli or cauliflower florets blanched for 3-5 minutes.
1 cup ( 7 oz./220 g) dried chickpeas (garbanzo beans)
5 3/4 (46 fl oz/1.4 l) low-sodium chicken stock (I use Shirley J Chicken Bouillon and water)
1 diced yellow onion
1 bay leaf
2 large garlic cloves (halved)
1/3 cup (3 fl oz/80 ml) fresh lemon juice
1/4 cup (2 1/2 oz/75 g) tahini
1 T. extra-virgin olive oil
1 t. ground cumin
1 t. kosher salt
1/8 t. freshly ground white pepper
sweet or hot paprika (to taste)
Sort through and soak 1 cup dried chickpeas for at least 8 hours.
Next, drain the chickpeas and add them to a saucepan with chicken stock, diced yellow onion and bay leaf. Simmer, partially covered and stirring occasionally, until tender, 45-55 minutes. Drain the beans, reserving the cooking liquid. Discard the bay leaf.
In a food processor, coarsely puree all the beans and onion. Add garlic cloves and process to combine. With the processor running, slowly pour 1/2 cup of the cooking liquid through the feed tube and then add 1/3 cup fresh lemon juice, 1/4 cup tahini and 1 tablespoon extra-virgin olive oil. When the puree is smooth, transfer it to a bowl. Stir in 1 teaspoon each of cumin and kosher salt and 1/8 teaspoon freshly ground white pepper. Refrigerate for at least 5 hours.
When ready to serve, bring to room temperature and adjust the seasonings. Just before serving, sprinkle lightly with sweet or hot paprika.
*I love to serve with homemade pita crisps, broccoli, cauliflower and red peppers.