Surprisingly enough, Mediterranean was one of the major flavors we enjoyed during our recent vacation to Mexico. We ate at several different restaurants that had great Mediterranean and Middle Eastern food. We were reminded that we hadn’t yet mastered a hummus recipe that was ‘just right’. Problem solved.
Sonja and our friend Laura tinkered with this recipe until they mastered it. They didn’t try reinventing the wheel, but learned that cooking your own chickpeas and using fresh squeezed lemon adds a subtle freshness that makes it so good! Cooking the chickpeas does require forethought – but if you think ahead a little bit it will pay off in flavor. The recipe uses a food processor, which is good because our food processor was feeling a little jaded that the new stand mixer we got for Christmas has been getting so much attention…
- 1 cup dried chickpeas or 1½ cans cooked chickpeas
- ¼ cup tahini
- 2 cloves garlic
- ¼ cup olive oil
- 2 lemons
- 1 tablespoon cumin
- ¼ teaspoon cayenne
- Kosher salt
- Fresh ground black pepper
- ½ cup water
- If using dried chickpeas, place 1 cup dried chickpeas in a bowl and cover with 3 inches of water. Soak in the refrigerator overnight or about 8 to 10 hours.
- Drain and rinse the soaked chickpeas; place them in a pot and cover with 3 inches of water. Bring to a boil, then simmer for about 1 hour or more, until tender.
- In a food processor, add 2 cups of cooked chickpeas, ¼ cup tahini, 2 cloves of garlic, ¼ cup olive oil, the juice of 2 lemons, 1 tablespoon cumin, ¼ teaspoon cayenne, several pinches of kosher salt, and some fresh ground black pepper. Pulse until roughly chopped.
- Turn on the food processor and pour about ½ cup of water in a steady stream until the hummus is blended nicely. You may need to add a little more or less water to get the desired consistency. Taste and adjust flavors to your liking. Serve with pita or veggies.