Lebanese Taverna Hummus

There is only one hummus in our opinion. Garlicky, lemony and creamy, this garbanzo bean dip is addictive. Chef Mohamad Abdallah revealed the tricks that make the dish work. 

The most important is to use dried garbanzo beans. Just as important is to soak the beans overnight with baking soda and boil them the next day with additional baking soda. This makes them cook so quickly you’ll be amazed. I’ve cooked other types of beans for as long as four hours, but these were done in 45 minutes.

After the beans cool, you puree them with tahini (sesame paste), garlic, salt, water and lemon juice. My aged blender was too frail for the job, so I had to scoop the mixture out and puree it little by little in a mini processor.  Therefore, it's better to use either a full-sized processor or a heavy duty blender.

Barring my struggle with the blender, this hommos (often spelled hummus)  was much easier to make than I expected.  Served with wedges of pita bread, it goes fast.

Makes 1 quart, enough for 10 to 12 servings.

Ingredients:

  • 1 cup dried garbanzo beans

  • 1 ½ tsp baking soda

  • 1 cup tahini (sesame paste)

  • 3 cloves garlic, crushed

  • 2 tsp salt, or to taste

  • ¾ cup water, about

  • ¾ cup lemon juice, or to taste

  • Olive oil, paprika and parsley for garnish

Instructions:

  1. Place the garbanzo beans in a bowl. 

  2. Add 3 cups of water and 1 tsp baking soda and let stand overnight.

  3. The next day, drain the beans and rinse with cold water. 

  4. Place them in a large saucepan and add 5 cups water and ½ tsp baking soda.

  5. Bring to a full boil, reduce the heat and simmer, uncovered, until the beans are very tender, about 45 minutes. 

  6. Stir occasionally, and skim off excess foam as the beans cook.

  7. Let the beans cool to room temperature, then drain. 

  8. Save out a few for garnish. 

  9. Place the remainder in a food processor or heavy duty blender. 

  10. Add the tahini, garlic and salt and process or blend, gradually adding the water and lemon juice. 

  11. Adjust the amount of lemon juice to taste, as some lemons are more acidic than others.

  12. The final texture should be soft and creamy but not runny. If too thick, thin with a little additional water.

  13. Turn the hommos into a shallow serving bowl. 

  14. Place a generous spoonful of olive oil in the center. 

  15. Decorate with the reserved beans, paprika and parsley leaves.