The Very Best Hummus

חומוס
Pronounced Khoo-moose

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2 cups cooked chickpeas (or 2 cans)
¼ cup water or liquid from chickpeas (start with less may need more)
¼ cup Tahina
¼ cup olive oil
3 T lemon juice
3-4 cloves garlic
Paprika
Salt
Cayenne
Cumin

Chickpeas come cooked in cans, but I usually buy them in the dry-bulk section because they’re way cheaper. Really easy to cook: soak overnight in the fridge, boil for about an hour. You can let them cool on their own and save the liquid, but I drain them and rinse in a colander under cold water to stop them from cooking more, get rid of some of the “bean” flavor, and cool them down enough to use right away.

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To make it really smooth, you have to remove the skins of the chickpeas.  This is a big pain to do to each individual bean, but there’s a better way! I put them in a bowl and cover with water. Then, I gently press them and mix them a bit, shaking off the skins. The skins float and are easy to scoop up. You won’t get all of them, but it makes a big difference. Repeat as much as you want.

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Add all ingredients into a blender, food processor or a bowl if using an immersion blender. The spices are in descending order: about 1 T of paprika, 1-2 t of salt and cayenne and cumin to taste. The latter is my preferred method since it doesn’t require using a spoon and ending up with wood splinters in my hummus. I also don’t have a big enough food processor….

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Blending takes about 10 minutes with the stick blender to get REALLY smooth. If it’s too thick to blend, add more water, but don’t exceed the ratio of about 1:1 oil to water to avoid water separation later on. THis depends a lot on how long the chickpeas were cooked for.

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Smooth out, drizzle a little olive oil, and sprinkle some paprika on top. Best after a day, but if you can’t wait, I recommend reducing the fresh garlic and adding some garlic powder.

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