A Word From The Cook
“There's Hummus among us!! That's what my husband says when we serve this dish from The Glorified Home Chef, Erin Coopey. Homemade Hummus can't be beat, and it's a great starter for a Mediterranean Style meal. Find this and other wonderful homemade dips in The Kitchen Pantry Cookbook, by Erin Coopey. Buy it at Amazon.com!”
Makes about 3 Cups
- 1 Cup dried chickpeas*
- 1/4 Tsp baking soda
- 1 Bay leaf
- 1 Tsp coarse sea salt or kosher salt, more to taste
- 2 Cloves garlic, peeled
- 3 Tbsp freshly squeezed lemon juice
- 1/4 Cup tahini (paste made from gound, hulled sesame seeds)
- 2 Tbsp extra virgin olive oil, plus additional for garnish
- Freshly minced parsley, optional
- Cook's Note: *You can substitute canned chickpeas for this recipe. Use 2, 15-oz cans of chickpeas, rinsed and drained (reserve 1/3 cup of bean liquid for the hummus) and cut back on or eliminate the salt. Canned beans can be pretty salty.
- Find more of our Mediterranean Menu Dinner Party recipes you can make and share with your friends!
- Step 1 – Soak Chickpeas Overnight
- Place chick peas in a large glass or ceramic bowl.
- Cover with water, stir in baking soda and let sit overnight.
- Drain the water the next morning.
- Step 2 – Cook Chickpeas Until Tender
- Place the beans in a large saucepan.
- Cover with fresh water. Add the bay leaf.
- Bring to a boil, then simmer for 1 1/2 to 2 hours, or until the beans are tender.
- Add the salt and allow the bean to cool in the pot for 1 hour.
- Drain the beans, saving at least 1/3 cup of cooking liquid. Discard the bay leaf.
- Step 3 – Purée and Serve
- Place the chickpeas in a food processor. Add the garlic, lemon, tahini, and 1/3 cup of the reserved cooking liquid.
- Purée until smooth, about 3 minutes. Check the consistency of the hummus. Do you like the texture or is it too thick? If it's too thick, add more bean liquid, a tablespoon at a time.
- Finally, with the motor running, drizzle in the olive oil and continue to purée until it is fully incorporated.
- Taste the hummus and add a little extra sea salt if desired. Garnish with a drizzle of olive oil and minced parsley. Serve with tortilla chips, pita chips, or vegetables.
- Roasted Red Pepper Hummus - Add 1/4 cup diced roasted red pepper when pureeing the hummus. Then add 2 tbsp of diced roasted red pepper to the top of the finished hummus as garnish.
- Roasted Garlic Hummus - Omit the 2 cloves of fresh garlic and substitute 6 cloves of roasted garlic while pureeing. Roasted garlic is sweeter and more mellow that fresh so you can add more without overpowering the dish. If you'd like, mince a couple more roasted cloves to use as garnish on top of the finished hummus.
- Tapenade Hummus - Mix 2 tbsp tapenade into the finished hummus. Stir to combine. Garnish the top with an additional tablespoon of tapenade along with a drizzle of olive oil.