Homemade Hummus

I know I am incredibly late in posting this recipe from February's LC4L. Thompson and I have been fighting a nasty cold-turned-sinus infections, but are trying to catch back up on life now that we are both getting better.

This recipe makes TONS of hummus, so unless you eat this stuff like crazy, I would half it. Also, I have always just used dried garbanzo beans, because I have heard they taste better for hummus (and they are cheaper), but the recipe would be simplified a lot if cut out the soaking/boiling beans part, so I think I will try canned beans next time. I would probably use 3-3.5 cups canned beans to the 1.5 cups dried. If any of you try it with canned beans, let me know if it is still delicious!

Homemade Hummus

From Paula Wolfert, via The Wednesday Chef.

Makes about 4 cups of hummus.

1 ½ cups dried chickpeas, soaked overnight

1 teaspoon kosher salt, divided

2 small cloves garlic, peeled

¾ cup tahini (sesame seed paste)

½ cup fresh lemon juice, or more to taste

½ cup water

Paprika

Olive oil

Rinse the soaked chickpeas well and drain. Place in a saucepan and cover with plenty of fresh water. Bring to a boil, skim off foam, and cover and cook over medium heat for about 1 ½ hours, until the chickpeas are very soft, adding more water if necessary. Drain the chickpeas, reserving the cooking liquid.

Crush the garlic and ½ teaspoon salt together. Add to the bowl of a food processor, along with tahini lemon juice. Process until mixture has lightened in color and has become quite thick and contracted.

Add ½ cup of water and process until completely smooth.  Add chickpeas and process until well blended and smooth. Thin to desired consistency with reserved chickpea liquid. Adjust seasoning with salt and lemon juice to desired taste. Serve, drizzled with a little olive oil and sprinkled with paprika.