I did the whole dried-chickpeas-from-scratch, slip off the skins, Al Wadi tahina (yeah, it’s not correctly “tahini”… one of my Arab students once thanked me for knowing that) garlic, whatever else. What a pain. It was unbelievably fabulous. Never gonna do it again. Recipe probably from Ottolenghi.
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I have tried every add in listed and always come back to the OG. Chocolate hummus was by far the least appealing. Some crossovers are better at “dating” than others.
This is an excellent hummus. I’ve made the dried chickpea version from Zahav and love it, but as far as “bang for the buck” this one has it. Less time, fewer dishes to clean and still better than any store bought hummus.
I use Alton Brown’s recipe. I don’t slip the skins.
Instant ramen flavor packets and hummus go together like PB&J.
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Clever.
That recipe is pretty much what I do although I am a believer in removing most of the skins. I’m not a 100 percenter but I roll the chick peas in a cloth and that removes most of the skins. And the ice water is crucial IMO. Olive oil and zaatar on top.
Fresh pico de gallo and hummus go well with a sautéed skinless boneless chicken breast. Not cooked with … piled on the side. Or over. Or under. But separate.
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Add lime or lemon.
I’m with this one, ingredient wise, but I do like to add a bit of cumin. Volume of the individual components may change due to what’s on hand. My only significant change: blend in the lemon juice last to prevent seizing.
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If I’m making the hummus from dried chickpeas, I more or less follow this recipe from Michael Solomonov:
Otherwise, if I am using canned chickpeas, I drain and rinse them well (I do not like the taste of the canning liquid). Then I simmer them in a quarter cup of water for about 5 minutes. Meanwhile, in a bowl (I think it is a 4 cup stainless bowl from my mom’s old Hamilton-Beach standing mixer) I zest a lemon on a microplane. I use the same microplane to grate a fat clove of garlic (or a couple little ones). Then I use a juicer to squeeze in the juice from the lemon over the garlic and zest. I let that sit for a couple minutes to “cook” the garlic. Once I am ready to proceed, the chickpeas and the cooking liquid get added to the juice mixture in the bowl. At this point, I add a healthy pinch of kosher salt. Everything else I want to add gets eyeballed - tahini, olive oil, cumin. Probably at least 2 T. of the tahini and olive oil and a teaspoon of the cumin. Handful of parsley and/or cilantro if I have some in the fridge. Then I hit the whole thing with my immersion blender. Check for seasoning and we’re done.
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