Makes 1 quart
This is a basic hummus recipe that is perfect as is, but is also endlessly customizable. Just like the ones you see in the store, you can top this hummus with anything from olive tapenade to roasted red peppers. Sprinkle the hummus with spice blends, like za'atar, or drizzle with herb-infused olive oil. Pitas are a natural dipper, but we also love cucumbers, bell peppers, and celery sticks.
Hummus
Ingredients
- 8 oz dried chickpeas (about 1 1/4 cups)
- Kosher salt, as needed
- Juice of 2 lemons
- 2 garlic cloves, crushed to a paste with salt
- 6 tablespoons tahini
- 1/4 cup extra-virgin olive oil
Garnish
Ingredients
- Chopped flat-leaf parsley, as needed
- 2 tablespoons olive oil (optional)
Directions
- Put the chickpeas in a large bowl and add enough cold water to cover them by 2 inches. Immediately discard any chickpeas that float to the surface. Soak the chickpeas overnight.
- The following day, place the soaked chickpeas in a pot, cover with fresh water, and put a lid on the pan. Simmer the chickpeas until tender, about 1 hour. Be sure to maintain the proper amount of cooking liquid. If the liquid evaporates, add more while cooking. After they are very tender, drain and reserve the cooking liquid.
- Place the chickpeas in a food processor and purée with some of the reserved cooking liquid to a smooth paste.
- Add the salt, lemon juice, garlic, tahini, and olive oil. Taste and adjust the seasonings and consistency.
- Garnish with chopped parsley and the olive oil, if desired.
