I got a wild hair the other day after having seen a news report on the best commercially made hummus and decided to try making some of my own. I haven’t perfected my own recipe yet, so I’m not posting it here; there are a lot of them out there for folks to experiment with.
I had all of the ingredients on hand-well, except for the tahini which was easy to find at Fred Meyer; a neighbor even makes her own saying it’s “stupid easy”.
You can used canned beans, but the taste, nutrition and food safety (due to BPA linings in cans) of dry beans is so much better; an added bonus is that dry beans are super cheap.
The night before (or in the morning if you’re going to make it in the evening) just rinse your beans and put them in a bowl of water to soak. If you’re buying bulk beans it’s always a good idea to check for small stones and remove them. Add a teaspoon or so of baking soda to the soaking water.
Once the beans are soaked, give them a good rinse.
Just put them into a pot with a bit more baking soda, bring it to a hard rolling boil then turn the heat down and let them simmer for about an hour.
A white foam will appear on top of the beans; scoop as much of this as you can off the top.
You will also notice skins floating around. It does not hurt to leave them in the final product, but if you like a very smooth hummus you can skim them off. I give my beans a final rinse before processing them which also takes off a few more skins.
Garlic is a key ingredient in hummus; you can just chop it or process it in the food processor before adding your other ingredients. I find that roasting the garlic gives a richer flavor.
After you process your garlic, just add the warm cooked beans, salt to taste, lemon juice and tahini. You will find your own balance of bright and nutty by experimenting with the amounts of tahini and lemon.
This is where traditions will differ a bit. Some people serve the final product with the olive oil sitting in a depression on top of the hummus for dipping; I add my olive oil to the processor (I just love that super smooth texture)
Process with or without the olive oil until well blended and to the consistency you prefer.
You can garnish your hummus with the olive oil you didn’t put into the food processor, extra roasted garlic, peppers, pine nuts or herbs.
I dusted this batch with a bit of paprika.
Viola! You have hummus that is way better (and cheaper) than what you can get in the store.