Hummus is a Mediterranean dip made of chickpeas (garbanzo beans), tahini (sesame seed paste), garlic, lemon juice, and spices. I’ve been a hummus connoisseur for quite some time and I wasn’t super fond of many that were out on the market so I started trying to make it myself. For several years I could never get it quite right, following recipes from cookbooks or off other sites, then one day I discovered the secret… it’s all about warm beans! Say goodbye to chunky hummus with a watery consistency! I prefer to start from dried beans but if you decide to use canned beans (which is totally okay) heat them up for about 5 minutes. Definitely don’t cook them as long as I indicate or they will get hard and… not so delicious.
Prep time: 9 hours
Active prep time: 1 hour
Makes about 4 cups
1 cup dried garbanzo beans
6 cups pure water
3 garlic cloves
½ cup raw pine nuts
2 tablespoons tahini
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil (plus more for drizzling)
1 teaspoon sea salt
2 teaspoon cumin
pinch of cayenne
dash of paprika
- Soak the dried garbanzo beans (chickpeas) in 3 cups of pure water overnight or at least 8 hours.
Now there’s a lot of things you could do in 8 hours. You could sleep, have a full work day, go for a long adventure in nature, read an enthralling book, or a whole bunch of other things… but if you have no idea what you’re going to do for the eight hours while you’re beans are soaking, I’d like to recommend you check out this captivating and inspirational full length movie called Thrive on YouTube. Disclaimer: It’s only 2 hours long but it will likely change the way you look at the world forever, in the most wondrous way.
Well, how was it?!
- Preheat oven to 350 degrees F.
- Using a colander, strain the water from the soaked beans and rinse them thoroughly. Add them to a large measuring cup, if you have one, and you will see they’ve about doubled in size to 2 cups. Fill the measuring cup with pure water up to the 4 cup mark then add the contents to a heavy large pot and bring to a boil.
- Once boiling, reduce to low heat, cover and simmer for 25 minutes.
- Meanwhile, peel and trim the ends from 3 cloves of garlic and wrap them together in a small piece of aluminum foil. Roast them in the oven for 15-20 minutes or until soft but not mushy.
- Spread the pine nuts in a single layer on a baking sheet and roast them for 5 minutes. It’s crucial not to over roast them! 1: they taste terrible when over done and 2: they’re kinda pricey but really give this recipe the special flavor it needs.
- Set aside a tablespoon of the roasted pine nuts and add the rest along with the roasted garlic to a food processor or heavy duty blender. Turn on low for about 1 minute until almost a paste consistency and scrape the sides using a spatula.
- Strain but reserve the liquid from the cooked beans.
- Add the garbanzos, tahini, lemon juice, extra virgin olive oil, sea salt, cumin, and pinch of cayenne and blend on high, adding ¼ cup of the bean liquid at a time until you reach your desired consistency. I usually add somewhere between 1 cup and 1½ cups. Note: it will thicken as it cools.
- Add salt to taste, transfer to a dish, sprinkle with paprika and reserved roasted pine nuts, drizzle with olive oil and serve as a snack or appetizer with veggies, pita, or crackers. It will keep for up to a week in the fridge.
As always, I welcome your thoughts in the comments section below!