Hummus

Hummus is a true food of the people and the essential mezze spread. It transcends borders and tables from Lebanon to Los Angeles, and while it calls for just a few ingredients, there are a couple of things to keep in mind when making your own. First, you need to plan ahead and let the dried chickpeas soak overnight—canned chickpeas can be great in some dishes, but I would skip them when making hummus. Second, you’ll want to keep your eyes on these chickpeas as they cook, making sure they simmer gently and stirring them occasionally so they cook evenly. The goal is to cook the liquid almost all the way off—you shouldn’t be able to strain any liquid when it’s done. We like a tart lemon flavor here, just like our friends the Abi-Najm family taught us. “A pop of lemon is the key to the flavor,” says Dany Abi-Najm. I couldn’t agree more!

Ingredients:

Makes about 3 cups

  • 1/2 tsp baking soda, divided

  • 1 cup dried chickpeas

  • 1/2 cup tahini

  • 1/2 cup fresh lemon juice (from 2 to 3 lemons), plus more to taste

  • 1 small garlic clove, mashed to a paste

  • Salt to taste

  • Smoked sweet paprika, for garnish

  • Extra-virgin olive oil, for drizzling

Instructions:

  1. Dissolve 1/4 tsp baking soda in 1 cup room-temperature water in a medium mixing bowl, then add the chickpeas and cover with water by 2 inches. Cover and let soak overnight, or for at least 8 hours.

  2. The next day, drain and rinse the chickpeas, then put in a medium pot and completely cover with water, leaving only 1 inch (yes, only 1 inch!) of water on top of the chickpeas. Stir in the remaining 1/4 tsp baking soda and bring the chickpeas to a boil over medium-high heat. Reduce heat to medium or medium-low to maintain a gentle simmer and cook uncovered, stirring occasionally, skimming off any foam and skins from the surface of the water. When done, the chickpeas will be extremely soft and some of their skins shed. The water should be mostly evaporated, with the mixture resembling a thick porridge. This will take an hour or two, depending on the chickpeas’ freshness (older beans take longer to cook).

  3. Remove from the heat and let cool, then chill in the refrigerator until cold. The cooked mixture will firm up as the pectin in the chickpeas sets.

  4. Reserve a few whole chickpeas to be used for garnish, then put the rest (with their thick cooking liquid) in a food processor with the tahini, lemon juice, and garlic. Blend until pureed, about 1 minute, then scrape down the sides. Taste, seasoning with salt and more lemon if needed, then blend for another 30 seconds. The finished hummus should be fluffy and smooth.

  5. To serve, put the hummus in the middle of a serving bowl. Using a large kitchen spoon, push down on the center and slowly turn the bowl while spreading the hummus along the sides of the bowl, to make a large circular well in the center. Sprinkle the paprika in lines along the edge of the bowl. Garnish with the reserved whole cooked chickpeas (or green chickpeas, when in season, as we do at the restaurant) and a generous drizzle of olive oil.

  6. Cover any remaining hummus and refrigerate for up to a week.

This recipe offers a wonderfully rich and creamy hummus with a bright pop of lemon, the authentic way! Enjoy!