- 2 cans of Garbanzo beans (or 1 cup of Garbanzo beans soaked in water & baking soda the night. Takes more cooking time but I recommend it)
- 3 TBS of Tahini (Preferably bought from an international deli. I recommend Cortas or Al-Wadi brands. The ones from whole foods are sometimes tricky and I’ve used other tahini from safeway but didn’t like them)
- Lemon Juice of 2~3 Lemons
- 1~2 garlic cloves peeled and crushed (Omit if you don’t like garlic)
- 1/2 teaspoon of Cumin Powder
- 1/2 teaspoon of Salt (more salt for none canned garbanzo)
- 1/4 teaspoon of all spices mix. (brown color mix)
- A pinch of paprika (or more. Depends on how spicy you want it. Omit if you or your guests don’t like spicy food)
Put the Garbanzo beans in boiling water until they become soft and you’re able to crush them easily with two finger (don’t burn your fingers), then turn off the heat and leave them sitting there for a bit, (don’t strain them from the water). Ultimately, you should wait until the beans are warm leaning towards hot before mashing them.
In a food processor:
- Mince the garlic with salt first (Pulse it 3 to 4 times)
- Strain out garbanzo beans (don’t throw away the water, you’ll need it later) and process them together for about 20~30 seconds (or until the mixture stops moving).
- Add tahini, lemon juice and spices.
- Rerun the food processor and let them get all mixed up (~10 seconds)
- Use a spatula to mix the pieces that are stuck high on the sides
- Rerun for 3~4 seconds
If you’re lucky, they’re ready, and you’re done. 99.99% of the time, I’m not lucky and it takes some practice beyond this point the get them to be perfect, nevertheless here’s some pointers to master it:
Perfect hummus is when it’s super smooth like cream (in Lebanon, some restaurants peel off the garbanzo skin to get it more smooth), I don’t remove the skin because you’d lose a lot of the nutrients.
Problem: You don’t want your hummus to be super dry, because it will get worse when you serve it and it sits on the table for sometime.
Fix: Taste it. If it can handle more lemon, then add a bit more lemon and mix again then observe.
Problem: It still looks dry and I’ve added enough lemon.
Fix: Use some of the water that was used to cook the beans.
Problem: They look too soft, I can even see some water on the surface
Fix: Add some tahini, and mix, it will dry it out.
Problem: It’s tastes too lemony
Fix: Water it down with some the water that was boiled in.
Problem: The tahini is too dominant.
Fix: Add more lemon/water.
Problem: Tahini, Lemon, spices all taste perfect but I feel like something is missing or it’s a bit bland.
Fix: Add some salt.
Problem: I’ve put too much garlic and I have a date.
Fix: You’re fucked. Start over or don’t serve the hummus (leave it warm or at room temperature hidden. So if things don’t work out and they leave early then you can destroy some)
Problem: I’ve too much paprika and it’s took spicy now.
Fix: Suck it up and eat. Goat milk, plain yogurt, milk will help ease the pain.
Hummus is best served at room temperature or warm. I like it warm. Put it in a bowl and with a spoon make a path in the middle, sprinkle some olive oil and (optional), chopped italian parsley for looks.
Taking it to 11
Toast some pine seeds until dark brown and sprinkle them on top with the melted butter or oil.
Don’t be frustrated if it doesn’t work out the first time, experiment and learn I still mess it up sometimes.