The best way to get creamy, silky hummus is by using warm chickpeas. Either cook up a batch of dried chickpeas or, for a quick version, heat canned chickpeas in a little water on the stove before you blend them up. Spoon the hummus into pita pockets with fresh summer vegetables for a picnic-friendly lunch, and snack on the leftovers at home with a plate of crudités.
Ingredients
- 1 cup (200 grams) dried chickpeas (aka garbanzo beans)
- 4 cups water
- 1 teaspoon salt
- ½ bunch (1½ ounces) cilantro
- 1 clove garlic roughly chopped
- ½ cup tahini
- 2 tablespoons lemon juice (from 1 medium lemon)
- ½ teaspoon salt
- ¼ teaspoon ground cumin
Preparation
Soak the chickpeas for 10–12 hours in the water and salt.
Simmer the chickpeas in their soaking water in a covered pot until they are soft. You can cook them on the stove in a covered saucepan for about 1½ hours, or with an electric pressure cooker (this is my preference) on high pressure for 25 minutes with a natural pressure release.
While the chickpeas are still warm, use a slotted spoon to transfer them to a food processor or high-speed blender. Add ¾ cup of the cooking water, along with the cilantro, garlic, tahini, lemon juice, salt and cumin.
Process the mixture until it is very smooth. If it is too thick, add more of the cooking water, a couple of tablespoons at a time.
Taste the hummus for seasoning, adding more salt if necessary. Transfer it to a container with a tight-fitting lid, and keep it refrigerated until ready to use. It will keep for 3–5 days.
