Creamy, spreadable, tangy, and a little sweet, hummus pairs well with a wide variety of raw and cooked ingredients, and also tastes good all on its own.
- 1 Cup dried chickpeas (garbanzo beans)
- 3-4 Cups water
- 1/4 Cup tahini
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp lemon zest (optional)
- 1 tsp sesame oil
- 1 head garlic (fresh or roasted, as you prefer)
- 2 bay leaves
- A food processor
- A large saucepan or a dutch oven
- Measuring cups and spoons
- Rinse the chickpeas in cold water, then place them in a medium sized mixing bowl. Cover the beans with water. Let them soak overnight.
- After the chickpeas have soaked, drain them, rinse them, and then put them in a large saucepan or a Dutch oven and cover them with water once more. Add 1 tbsp olive oil and 2 bay leaves.
- Cook the chickpeas on high heat for 10 minutes or until they reach a boil. Then lower the heat to a gentle simmer and cook for 1-3 hours or until they are soft and tender.
- Remove the bay leaves and drain the chickpeas, reserving the liquid.
- Place the chickpeas in a food processor, and add the lemon juice, the tahini, the sesame oil, the garlic, and rest of the olive oil (along with the lemon zest if you like it). Blitz all ingredients until thoroughly combined.
- If the hummus gets too thick, add the liquid from the chickpeas, 1-2 tablespoons at a time.