The Very Best Hummus
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
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.
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.
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….
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.
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.