You've heard of the Midas Touch, right? Well, my friend Cate has what I like to refer to as the Hummus Touch. She touches plain old garbanzo beans...and "POOF!" they metamorphize into some mind-blowing, magically delicious hummus. Mr. S.'s eyes glaze over in hummus lust whenever her hummus is mentioned...seriously, it's the best tasting hummus you'll ever have. If you don't believe me, follow this recipe and find out for yourself but don't say I didn't warn you!
3 cups of garbanzo beans (buy dried chickpeas and rehydrate them, they taste so much better than the canned beans...it's worth the hassle.)
1 can of white kidney beans (save the liquid)
1 large lemon
4-6 garlic cloves (pressed)
2-3 T tahini
4-6 T olive oil
Salt and Pepper
Prepping Chickpeas (aka garbanzo beans)
- Place dried chickpeas in a large bowl, pick out any debris or unsavory looking beans.
- Rinse the beans a few times under the tap.
- Place the beans in a large bowl (use a big one because the beans will swell as they absorb the water), cover with plenty of water and leave to soak overnight. You can leave them in the fridge if you wish, but I usually just leave the bowl on the counter.
- The next day, drain the water and place the beans in a pot with clean water.
- Bring the beans to a boil then reduce the heat to low and allow the beans to simmer for about 15 minutes.
- Skim off and discard any foam that appears on the water's surface.
- Remove the pot from heat, drain into a colander and rinse well with cold water.
- Hummus is easiest to make in a food processor, but a blender will also do the trick. However, you might have to halve the recipe to fit (this makes a TON) it in a blender.
- Put beans in blending machine of choice, add pressed garlic, juice of half a lemon, tahini and a little bit of the reserved bean liquid (maybe 2-3 tbls) , enough for it to blend fairly easily, but not so it’s runny. Try adding a little at a time, until it’s running fairly smoothly but there are still little flecks of beans.
- Taste and add more lemon juice, tahini, salt and pepper (to taste).
- When the taste is to your liking, with the machine running pour the olive oil in very slowly in a little stream, this makes the hummus fluff up a bit as the oil is emulsifying the mix and it gives it a nice texture. ( Just make sure you’ve added all the other wet type of ingredients lemon juice, tahini, bean liquid before the oil otherwise it can wind up runny. )
- You can jazz the hummus up by topping it with your favorite accompaniment- a tasty, puree of roasted red peppers, fresh parsley and a drizzle of olive oil or perhaps a sprinkling of za'atar or some cumin and cayenne...the possibilities are endless.