Updated 19Mar2024
Ok, so you’ve made falafels… You’ve had your fun grinding, forming, frying, and eating. They were, of course, delicious, but the thought of deep frying again sends chills down your spine. The cold, hard truth, however, is that you have extra chickpeas… a lot of them. Yes, there are a million ways you could use up these weird-looking legumes, but let’s be real here… hummus is what we’re all thinking. Chickpeas were made for hummus and hummus was made for you to make today… using this recipe… May it be the best hummus you’ve ever consumed.
This one is really easy, but be prepared to smell like garlic.
Go ahead and keep scrolling to get to the punchline, but here I will describe some key aspects of this recipe:
Chickpeas = Garbanzo beans. Yes, I call them chickpeas (thanks mom).
The chickpeas are softened to all hell prior to blending, resulting in a smoother (dare I say, creamier?) end product. This is achieved by cooking them in an alkaline solution (i.e., water + baking soda). In case you are curious, here is an info dump for how this works:
The high pH of the alkaline solution helps breaks down the pectin molecules in the chickpeas. Pectin contributes to the structural integrity of the bean, and so breaking pectin down will yield a soft and ever-blendable bean.
Grating your garlic right into lemon juice helps nullify the offensively-harsh flavors in garlic. This is something I learned from one of Kenji’s recipes, where according to him, the acidity of the lemons helps to break down allinase, a compound that contributes to said unpleasant flavor. Pretty neat!
Speaking of, I like my hummus to dance across my mouth… and give me dragon breath. The recipe below will yield a bright (i.e., lemony), garlicky, flavor-punching hummus. If you want a milder product, tone down the garlic and lemon. It’s also got plenty of fat to help achieve optimal creaminess… So this is not for calorie counters!
Lastly, this is a template! This basic technique should work with any legume. I can’t promise you it will be as delicious, but sky’s the limit with options here… Lentil hummus? Sure. Black bean? Of course… You get the idea. Further, tweak the flavors as you see fit. The spices in this recipe achieve that classic hummus flavor, but you by all means, let your creative side shine. I’ve blended in roasted squash and warm spices for a unique fall-themed spin. That said, this classic recipe is my favorite variation :).
Okay! I’ve told you all there is to know. Now it’s time to execute. Good luck and happy hummusing.
Makes ~4 cups hummus
Ingredients
Chickpeas - 1x 29 ounce can of chickpeas (i.e. the “big” can), drained and rinsed.
If using dried chickpeas: ~11 ounces dried beans, soaked overnight.
Baking soda - 1/4 teaspoon
Garlic - 30g peeled garlic (approx. 4 large cloves)
Lemon juice - 100mL / 0.42 cups (Approx. 2x lemons worth)
Tahini (sesame paste) - 4 tablespoons
Salt - 1 + 1/4 teaspoons
Ground coriander - 1/2 teaspoons
Ground cumin - 1/2 teaspoons
Light olive oil - 6 tablespoons
Alternatively, you can use 3 tablespoons of extra virgin olive oil + 3 tablespoons neutral oil (such as sunflower or vegetable oil)
Water - 1/4 cup blended in at the end + Enough to cook the chickpeas.
Method
Add chickpeas to a pot, cover with water until beans are submerged by ~1 inch / 2.5 cm. Add baking soda and bring to a heavy-simmer. Cook for 10 minutes or until beans are soft.
Drain chickpeas and rinse with cold water.
Add lemon juice to the blender first. Add grated garlic to lemon juice and mix briefly.
A blender will yield a smoother result, but a food processor works as well.
Add the remaining ingredients. Blend aggressively… at least a minute. Stop to scrape down the sides now and then.
Scrape and smear into a decorative dish. Create a center divot with the bottom a spoon. Fill the divot with a heavy drizzle of extra virgin olive oil, a dash of paprika, and whatever else you’re in the mood for. Make it look pretty. Drag a piece of good, warm bread right through the center. Cherish the bite. Give some to your friends. Eat more. Enjoy.
