makes 2 cups
Hummus, ubiquitous hummus, can be found just about everywhere but it isn’t always good. Try your hand at making it from scratch.
½ cup dried chickpeas, picked through and rinsed
2 qts. water
⅛ tsp. baking soda
6 Tbsp. tahini
2 Tbsp. olive oil
1 small garlic clove, minced
1 tsp. table salt
¼ tsp. ground cumin
Pinch of cayenne
3 Tbsp. juice from 1–2 lemons
1 Tbsp. minced fresh cilantro or parsley leaves
Soak chickpeas overnight in a large bowl of water. Drain the beans and place in a pot with baking soda and 1 quart water. Bring to a boil over high heat; reduce heat to low and simmer gently until beans are tender, about 1 hour. Drain and cool. Whisk tahini and 2 tablespoons oil in a small bowl. Add chickpeas, oil-tahini mixture, and all remaining ingredients in the food processor. Start the processer and continue to process until hummus is smooth and creamy, adding up to 1/4 cup of water to reach your desired consistency. Transfer hummus to serving bowl. Garnish with your favorite spice, olive oil, and herbs. Best served warm.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.