Hummus is one of those foods that can really land on a really wide spectrum when it comes to texture and taste. The texture can go from lumpy and gritty to airy and fluffy. The flavour can be light and lemony, or heavy and garlicky. Personally, there is nothing quite like a simple homemade hummus. Nothing fancy — just the essentials. Processed until almost at a whipped consistency with lemon juice and extra-virgin olive oil it really is a thing of beauty. A food that dates back hundreds of years and is a winner in our house today. Healthy, filling and delicious, my kids are happy to gobble it up with some fresh pita or sliced vegetables before dinner or as a snack. You'll be amazed how easy it is to make!
Homemade Israeli Hummus
Adapted from Michael Solomonov
Servings: 4 cups
1/2 pound dried chickpeas
1 tablespoon baking soda
6 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/4 teaspoon ground cumin, plus more for garnish
1/2 cup tahini, at room temperature
Juice of 1 lemon
Paprika, for garnish
Pita bread, for serving
In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add half the garlic and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 1/2 cup of the cooking water. Rinse the chickpeas under cold water.
In a food processor, puree the chickpeas with the reserved cooking water, 1/4 cup of the olive oil and the rest of the garlic. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
Using a ladle, make an indent in the center of the hummus. Spoon in the tahini. Sprinkle the hummus with the cumin and paprika and lightly drizzle a teaspoon of extra-virgin olive oil over the top. Serve with pita bread and sliced vegetables.