It is no secret anymore; hummus has become international food and everybody’s favourite. You can find it everywhere and anywhere and even in different flavours. I like to stick to the original homemade one, the one my grandmother used to make, not very creamy, with not too much fuss to obtain the creamiest of all. Hommos has to taste good, that’s all! It has to have the right garlic, salt, lemon juice and tahini amount. But what is right in the taste of hummus? Who can exactly define it? Hummus is hummus in the eye of the beholder, and the rest is up to you to decide.
No doubt about it, hummus tastes best when prepared from scratch.
But there is no reason to deprive yourself from it if you lack the time for the traditional way. Just grab a tin of cooked chickpeas, discard the tin liquids, rinse and drain the chickpeas and purée them like in the recipe below using fresh water. Make your hummus and enjoy it served as a dip with crudités or as accompaniment to meat, chicken or fish.
Hummus bi tahini
- 200 g dried chickpeas soaked overnight in 1 litre cold water
- 3 tablespoons tahini
- 60 ml lemon juice
- 2 small garlic cloves crushed
- 1 teaspoon salt or to taste
- To garnish: sweet paprika 1-2 tablespoons extra-virgin olive oil
- Drain the chickpeas, add them with one litre water to a pressure cooker, put the lid on, and following manufacturer’s instructions, cook over low heat for about 45 minutes. Drain the cooked chickpeas in a colander, preserving the water. Let cool. Keep 1-2 tablespoons whole chickpeas aside for garnish.
- Purée the chickpeas with 6 tablespoons of the preserved cooking water in a big food processor until you get a thick smooth paste.
- Combine the puréed chickpeas, garlic, salt, lemon juice and tahini in the bowl and mix well. Adjust to taste if desired.
- Spread the hummus evenly in the platter, and with the back of a spoon push it up the sides to form a dip all the way around. Place the whole chickpeas in a little mound in the centre. Sprinkle with some paprika and drizzle olive oil in the dipped part of the hummus.