by Cordelia
View
my 57 recipes »
Photo by Cordelia
Cordelia's Notes:
Expand18 ounces of good, medium sized, garbanzo beans (chickpeas) Ask a question about this ingredient
1 big onion, peeled and quartered Ask a question about this ingredient
4-5 cloves of garlic Ask a question about this ingredient
1/4 of a bunch of parsley Ask a question about this ingredient
1/2-3/4 cup of good raw tahini paste (preferably from somewhere in the Middle East, I use al wadi from Lebanon) Ask a question about this ingredient
Juice of half a lemon Ask a question about this ingredient
2 teaspoons of cumin Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
¼ cup of olive oil Ask a question about this ingredient
Soak the chickpeas for at least 12 hours in cold tap water.
Ask a question about this stepDrain and put the chickpeas in a sauce pan with the onion, 3 cloves of garlic, parsley and cover with water, about double the amount of chickpeas. Bring to a boil, remove as much foam as you can from the top of the liquid, and cook for 1.5-2 hours, until the chickpeas are really soft and you can mash them easily in your fingers.
Ask a question about this stepDrain, but keep the liquid and the veggies. If you want you can take of the peel of the chickpea, it is a tedious process and I am not convince4d it makes a huge difference.
Ask a question about this stepPut the chickpeas, the cooked onion, garlic and parsley, uncooked 1-2 cloves of garlic, tahini, lemon juice, salt, cumin and ½ cup of the cooking liquid in a food processor and mix well, until you get a very smooth paste. If it looks too thick (it will get thicker when it cools, so you can make it a little runnier if you do not serve it immediately, thought it should be a paste not chickpea stew) add a little more water, just 2 tablespoons at a time.
Ask a question about this stepAdd the oil and mix well shortly. Taste for salt and see if you like a more distinct taste of cumin.
Ask a question about this stepBest served immediately, but in any case in room temperature, so take it out of the fridge some time before you serve. But not too long. It does not preserve well and won’t keep more than 2-3 in the fridge.
Ask a question about this stepYou can save some whole chickpeas for decoration and also drizzle some very good extra virgin olive oil on top. Enjoy with pita bread and also traditionally with hard boiled egg and briny pickles.
Ask a question about this stepI've made this a couple of times but not enough flavor for my tastes. Today I am adding cilantro instead of parsley and upped the amount. Also added more garlic, lemon and a mild chile pepper (after soaking) to food processor. Now I think it could qualify for the 'best ever' if not the most authentic.
thanks for the info on the cilantro :) i've got a lot of dried cilantro but no parsley and all of the other ingredients on hand. i'm gonna try the cilantro myself.
thanks for the info on the cilantro :) i've got a lot of dried cilantro but no parsley and all of the other ingredients on hand. i'm gonna try the cilantro myself.
Great recipe! I have been searching for the perfect hummus recipe and I have found it. Thank you.
Great recipe. Looks super delicious and even better than something I could buy in a store, especially since it's so simple. Thanks for sharing!
You need some balls to claim the title best ever homemade hummus and I'm surprised nobody reacted yet, I do believe we have more Middle Eastern cooks in the food 52 community. I like your version, it's the first time I cooked onion and garlic along with the chickpeas and I like the extra flavor it gives, nice recipe.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
I made this with canned chickpeas. Loved the idea of cooking onions and garlic, which I did briefly in the liquid the chickpeas came in. Came out great.