Homemade Hummus

Hummus Recipe Using Dried Chickpeas

My recipe, adapted from a few other recipes found online

8 oz dried Chickpeas, rinsed and sorted through to pick out any bad ones
2 Garlic cloves, minced
3 Ice cubes
1/4 cup Tahini (I use the Trader Joe’s brand)
3 T Extra virgin olive oil
1 Lemon
Salt and Pepper to taste
1/2 t. Cumin
1/4 t. Cayenne Pepper
 
Garnishes: Cooked reserved Chickpeas, drizzle of olive oil, sprinkle of Paprika or Sumac.
 
Warm pita bread, cut into wedges and/or fresh vegetables (sliced cucumbers, red bell peppers, carrots, broccoli, etc)
 
Directions:
 
Soak the chickpeas overnight in a pot that’s filled about 2” above the chickpeas (at least 12 hours).
 
The next day, strain the chickpeas in a colander; rinse well. Add fresh water to the pot, covering 2” above the chickpeas. Bring to a boil, and then turn down the heat and let simmer for about 2 hours, until tender. (The last time I made this, I had to simmer for 2.5 hours – it just depends on the age of the dried chickpeas).
 
Rinse and cool the chickpeas (reserve about a cup of the simmered liquid).  Set aside a handful of the chickpeas to use as a garnish.
 
Remove the outer skin. This is time-consuming but this what makes the hummus creamy. If you leave the skin on, you’ll end up with a grainy texture. When the chickpeas are simmering, some of the skins will float to the top, so you can take them out with a strainer.  
 
Place the chickpeas in a food processor along with the garlic, ice cubes, tahini, olive oil, lemon juice, salt, pepper, cumin, and cayenne pepper, and process until smooth. You may need to use a spoon to scrape down the sides. Adjust the seasonings to your taste. If it’s too thick for your liking add some of the reserved liquid.
 
Serve:
 
Place in a bowl and either serve right away; or refrigerate (covered with plastic wrap) until ready to serve.
 
When serving, top the hummus with the reserved chickpeas, a drizzle of olive oil, sprinkle of Paprika or Sumac, and the pita bread and/or vegetable.
 
Note:
 
You can use canned chickpeas, but you need to simmer them for about 20-30 minutes.  Then continue the recipe, to include removing the outer skin.