Hummus_plate
Okay, here you go everyone. I know you’ve all been waiting for it. After many a request and promise, here is the not-so-secret recipe for my hummus.
I don’t know when I started making hummus, but it has always been a big hit. I think it is something about the nutty, slightly bitter, garlicky paste mashed up against nice cool cucumber and sweet tomato on a warm pita, which when quickly consumed with salty olives and feta, really gets the stomach revving. It is a great starter, but yes, we’ve made a meal of this many-a-time. It is great for summer when you don’t want to fire up the grill.
The consistency of the hummus can be controlled by the introduction of more cooking liquid. Since I usually serve as a spread, I tend to make the consistency a little thicker than traditional hummus. Just remember to taste and adjust salt, garlic, lemon, and tahini to the proper taste.
My hummus has gone through a number of iterations resulting in something that is a little different than traditional hummus. Seasoned salt for salt and sweet. Sesame oil for a hint of smokiness, fresh thyme to drive the top note, and roasted garlic for sweet depth. These are all my own additions.
Next version, I will probably try and use a food mill after cooking, this should result in an ultra-smooth version, whereas in the past, the hummus has been left a little chunky. We have also tried many flavored versions, inclusion of lebanese sumac for more bright notes, artichoke, roasted garlic.
Hummus with Tahini
3c garbanzo beans (*dried and soaked overnight)
1/4 tsp kosher salt
5 tbsp lemon juice
Zest of 1 lemon
3 tbsp tahini
1 fresh garlic clove
5 roasted garlic cloves
1 1/2 tsp cumin (*pan roasted and ground)
4 tbsp olive oil
1 1/2 tsp Lawry’s seasoned salt
1/4 tsp dark sesame oil
1 tsp fresh thyme
1/2 c. cooking liquid
1/3 tsp Hungarian paprika *to garnish
Prepare dried garbanzo beans by soaking overnight until re-hydrated. Pour off liquid and place beans in a medium sized pot. Fill pot with plenty of water and add kosher salt. Bring pot to a slow simmer skimming off any foam. Allow beans to cook until a bean can be easily crushed against the side of the pot with a fork. Approximately 1 1/2 to 3 hours. Drain off cooking liquid, reserving at least 1 cup.
Place cooked garbanzo beans into a processor and pulse to break up or run cooked garbanzo beans through a food mill. Place chooped bean paste into a mixer bowl. Add lemon juice, tahini, roasted garlic, olive oil, seasoned salt, cumin, dark sesame oil, thyme and some of the cooking liquid.
Using the paddle in the mixer, turn mixer on low and allow to combine. Steadily increase the speed of the mixer until mixture is whipped smooth. Using a spatula, scrape down the sides to ensure uniform mixing.
Taste hummus. The hummus should have a strong nutty forward with a nice citrus note and slight bitterness from the tahini in the mid-palate and a top note of herbaciousness of the thyme. It finishes with notes of cumin and garlic. Adjust texture if required, by adding more cooking liquid.
Place into container and rest in the refridgerator, this will allow the flavors to continue to combine.
Place hummus in serving dish and form a shallow depression with a spoon. Add oilve oil to the depression. Garnish with paprika. Makes approximately 4 cups of finished hummus.
Serve hummus with greek style Pita or flat bread accomponied by cucumbers (seasoned with dill and olive oil), tomatoes (seasoned with salt, pepper, basil and olive oil) , avacado (seasoned with balsamic vinegar), olives, and good greek feta.
