Tacohuaco

Hummus

AutumnDipsMiddle Eastern cuisineSaucesSpringSummerWinter

1.5 hours, requires preparation the day before

Homemade hummus is way creamier and brighter than anything you’ll find in a store. It takes a little planning ahead to soak the chickpeas, but the result is totally worth it. With plenty of lime, tahini, and good olive oil, this recipe gives you a smooth, fresh dip that tastes amazing with warm bread or lavash.

Keywords: Humus, Houmous, Хумус

Ingredients

  • 200 g dry chickpeas
  • 2 cloves garlic
  • 60 g tahini paste
  • 2–3 limes (zest and juice)
  • 1 teaspoon cumin seeds
  • 30–50 g olive oil
  • salt
  • freshly ground black pepper

You will need

  • blender or food processor

Directions

  1. Soak the chickpeas in water overnight.
  2. Drain the soaking water. In a large pot, cover the chickpeas with fresh water and add a generous amount of salt. Bring to a boil, then reduce the heat to medium-low and simmer until the chickpeas are very soft and starting to fall apart, for 45–75 min (old or dry chickpeas may need even more time to fall apart).
  3. While the chickpeas cook, peel and thinly slice the garlic. In a small bowl, combine the garlic and the juice of 1 lime, and let soak for 10–20 min.
  4. Reserve about 200 ml of the cooking water, then drain the chickpeas.
  5. In a food processor, combine the warm chickpeas, the garlic in lime juice, the zest and juice of the remaining limes, 1 teaspoon cumin seeds, salt, and black pepper. Add 3–4 tablespoons of the reserved cooking water. Process until completely smooth.
  6. Add the tahini paste. Process until the hummus is creamy and pale.
  7. With the processor running, drizzle in the olive oil, starting with about half the amount. Thin with more reserved cooking water if the hummus is too thick; add more oil only if you need it.
  8. Taste, and adjust salt, lime, pepper, water, or oil.

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