BrokeAss Gourmet

BrokeAss Gourmet

Hummus from Scratch

  • Prep Time 1 hour 15 minutes
  • Cook Time 1 hour 15 minutes
  • Estimated Cost $6
  • 13 Comments

I remember the first time I had real hummus. Not the goopy stuff that comes in a tub. You know that stuff: it's more mealy than creamy, and it never doesn't taste like the refrigerator it's stored in after being opened. Sometimes it comes in flavors like jalapeño or cilantro, but no amount of flavoring is enough to make up for its lack of freshness and lousy texture. 

The real stuff, which I tasted for the first time as an eighteen-year-old in Tel Aviv, is ethereally creamy, rich with olive oil, redolent of fresh lemon, lots of garlic, and good tahini, plus just enough salt to make it pop. It was revolutionary to me just how good it was, scooped onto a warm piece of hot-out-of-the-oven pita (which was also massively different than the bagged kind my mother bought at the grocery store back in the states). The hummus was somehow fuffy and luxurious at the same time, and much more flavorful than its off-white appearance let on. 

Though many countries claim hummus as their own, the chickpea-tahini-olive oil-lemon-garlic preparation of hummus is Egyptian in origin. Its complete name, ḥummuṣ bi ṭaḥīna means "chickpeas with tahini" in Arabic. And while, yes, it is available in plastic containers at your local grocery store, hummus made from scratch us in its own category. I order it regularly at my favorite neighborhood Middle Eastern restaurant, Old Jerusalem, but making it from scratch is a very close second. Here's how:

Start with dry chickpeas. Don't give in to the desire to use canned--they're really not as good. Besides, $5 worth of dry chickpeas will last you a whole lot longer than $5 worth of canned beans.

 If you have the time, soak them overnight, with some baking soda. If, like me, you are less patient, do the quick soaking method and stir some baking soda into the chickpeas and water, simmer for a few minutes, then cover for 10 minutes. This helps loosen the peels, and as you will find, this is the key to the smoothest, creamiest hummus.

 See how easily they come off? This process takes a little time, but trust me it's worth it. 

As you can see, a few peels remain. This is okay, the majority of the rest will float up during cooking.

The beans cook low and slow. Don't worry about them getting too mushy--they're just going to be pureed.

 

After cooking for a long time, it's into the food processor with tahini, olive oil, lemon, garlic, and salt.

Don't forget the extra olive oil to garnish. No, this is not a low-fat food. Don't ever bother with a hummus that claims to be low-fat!

I like to top mine with zaatar, an oregano-based herb blend spice-and-herb blend. If you can't find zaatar, sumac, paprika, chopped parsley or cilantro, or even just  freshly ground black pepper works nicely.

Don't you just want to dive in with a hot piece of pita?

Ingredients

  • 2 cups dried chickpeas $1.50 (buy in the bulk section for the best price)
  • 3 tablespoons baking soda Pantry
  • 1/4 cup extra virgin olive oil, plus more to garnish Pantry
  • 1/4 cup tahini $4 for 8 ounces
  • juice of 1 lemon $0.50 
  • 3 cloves garlic, roughly chopped Pantry
  • 2 teaspoons salt (more or less to taste) Pantry
  • zaatar Optional 

Recipe Serves 8-10

Directions

  1. Pick over the dried chickpeas and remove any that are still green.
  2. Put the chickpeas in a large heavy-bottomed pot, and add enough water so the chickpeas are under about 2 inches of water.
  3. Stir in the baking soda.
  4. Cover the pot and bring to a boil over high heat.
  5. Reduce the temperature to medium and let simmer for 5 minutes. 
  6. Let the chickpeas sit in the pot, covered for 10 minutes. 
  7. Turn off the heat and drain the chickpeas in a colander or strainer.
  8. Run cold water over the chickpeas until they are cool to the touch.
  9. Working in small batches, rub a handful of chickpeas between your hands to remove the peels. 
  10. Repeat until most of the peels have been removed from the chickpeas.
  11. Place the peeled chickpeas back in the pot and cover with 2-3 inches of water. Cover the pot with the lid.
  12. Bring to a boil, then reduce heat to medium-low.
  13. Let the pot simmer for 1 hour and 15 minutes.
  14. Once the chickpeas have finished cooking, lift the lid and use a slotted spoon to remove any peels that floated to the top during cooking.
  15. Drain the chickpeas in a colander or strainer and run cold water over them to bring them to room temperature.
  16. Place the chickpeas in the bowl of a food processor. Run the machine until all lumps disappear and the chickpeas are very smooth 
  17. With the machine running, stream in the olive oil.
  18. Add the tahini, lemon juice, garlic, and salt and blend until the hummus is completely smooth.
  19. Scrape the hummus into a serving bowl, and garnish with a heavy sprinkle of zaatar and a generous drizzle of olive oil.
  20. Serve with fresh vegetables, pita, pita chips, kebabs, or anything else you like.

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

RAOS IAS Institute Jaipur - Best IAS and RAS Coaching Institute Jaipur, on Feb 28, 02:37 PM, wrote:

Thank for your writting!

BEST Tally ERP 9 Training Course Institute in GUNTUR, on Feb 29, 12:57 PM, wrote:

I just want to thank to share your information and your website

kiran negi, on Mar 7, 11:45 PM, wrote:

It’s a great pleasure reading your post. It is full of information I am looking for.

kiran negi, on Mar 14, 08:04 AM, wrote:

Here on this page huge news for all those candidates who are finding for the latest government jobs in India. In this article, we provide deep information about upcoming Government jobs in 2020

rehan, on Mar 16, 01:32 AM, wrote:

nice site for me thnaks for updates

배트맨토토, on Apr 18, 09:14 PM, wrote:

What’s up, I want to subscribe for this blog to obtain most recent updates, therefore where can i do it please help. <a href=“https://www.betmantoto.pro/” target=”_blank” title=“배트맨토토”>배트맨토토</a> scoring game of scoring and losing

토토, on Apr 18, 09:20 PM, wrote:

I think the admin of this site is really working hard for his site, for the reason that here every information is quality based information. <a href=“https://www.totositeweb.pro/” target=”_blank” title=“토토”>토토</a> special game of winning winners, rankings and goalscorers. .

토토사이트, on Apr 18, 09:25 PM, wrote:

Ahaa, its pleasant discussion concerning this post here at this webpage, I have read all that, so now me also commenting here. <a href=“https://www.totositehot.pro/” target=”_blank” title=“토토사이트”>토토사이트</a> Prototypes include a match-based game

스포츠토토, on Apr 18, 09:28 PM, wrote:

Greate article. Keep writing such kind of info on your page. Im really impressed by it. <a href=“https://www.toto365.pro/” target=”_blank” title=“스포츠토토”>스포츠토토</a> scorers, and winners of specific games.

메이저사이트, on Apr 18, 09:32 PM, wrote:

Thanks for your personal marvelous posting! I quite enjoyed reading it, <a href=“https://www.majortotosite.pro/” target=”_blank” title=“메이저사이트”>메이저사이트</a> Horse racing and racing

basketball legends, on May 7, 02:26 AM, wrote:

Your dishes are very good, I have practiced some dishes, I must say they are very delicious and the taste is very new, I will always support you. Thanks for sharing this wonderful recipe

mapquest driving directions, on Jun 9, 02:01 AM, wrote:

Thanks for sharing. I found a lot of interesting information here. A really good article, very grateful and hope that you will write more articles like this.

Lawyers Kelowna, on Jul 9, 06:46 AM, wrote:

Posts are all wonderful. Thank you for putting a lot of work into it.