Many of us have made hummus. There are loads of recipes all over the internet that will tell you how many cloves of garlic to put in and how much oil to add to make it just right. But after I forgot to measure the dry garbanzo beans the night before, my thoughts of writing down an accurate recipe for hummus were gone. I don't think I've really ever used a strict recipe for hummus (or for much else for that matter), so I feel as though outlining some guidelines and ideas on how to improve you hummus-making technique will be much more appropriate. And this way you have the ability to amp up the garlic to extreme levels, if that's how you roll, or keep it mellow. I'll also add some ideas for addition to make your everyday hummus experience novel and exciting.
While I was living in the Berkeley Student Cooperatives during college, we had a work-shift where housemates made hummus for communities of 50 to 150 every week(because berkeley hippies demand hummus!). They'd cook massive pots of beans, foam frothing in billowy clouds, and overheat the food processor after 12 batches of the stuff. It would all end up in 5 gallon kitchen bins for others to smear on sandwiches whenever they pleased. It was great to have unlimited homemade hummus around all the time, however, I was never satisfied with how they made it. Maybe it was because I was the biggest foodie in the house and probably the only one that cared enough. In any case, I always hated the grainy oily texture that made it taste too heavy and over-seasoned. Hundreds of coop residents were coming to believe that this was what homemade hummus tasted like. I couldn't really taste the beans themselves. Something had to change.
So after I learned some hummus secrets and tips, I felt a moral obligation to promote proper hummus production to all of my friends and coop hummus-makers.
First technique comes from Yotam Ottolenghi, the author of Plenty, Plenty More, Jerusalem, and other vibrant cookbooks, in a hummus recipe posted on Food.52. This one will give you the recipe, with all the measurements you like for real good, basic hummus.
The big secret for me involves using baking soda to soften the beans and create super creamy hummus. This changed my life. And if you each normal to large amounts of homemade hummus, this will change your life too. Baking soda never fails to amaze me in all of its cleaning and cooking wonders.
Another secret came in adding mostly water rather than oil to increase the creaminess of the hummus. Because they weren't using baking soda to soften the beans, the co-op cooks had to rely on adding oil to make the grainy texture smoother. Instead, the baking soda-cooked beans create creaminess on their own, so little oil is necessary, allowing the flavor of the beans to shine through. Here are a few more tips and tricks, and then the basic hummus outline.
A few overall tips for successful hummus making:
-Use dried chickpeas, not canned. The flavor and texture are better freshly cooked.
-Cook the beans with baking soda to soften them for smooth hummus.
-Use fresh lemon juice, not bottled.
-Use fresh garlic, and enough to add punch but not to overwhelm.
-Use fresh herbs if possible.
-Add enough tahini to taste some of its nuttiness.
The basic ingredients:
Dried chickpeas
Baking soda
Garlic cloves, peeled
Tahini
Fresh-squeezed lemon juice
Salt and pepper to taste
Cold water
Olive oil
Optional add-ins:
Nuts or seeds: pumpkin seeds, sunflower seeds, pine nuts, or almonds are all great blended in the hummus or sprinkled on top.
Herbs: fresh oregano, basil, dill, or parsley add freshness and are delicious blended in or garnished on top.
Spices: paprika, cumin, coriander, and cayenne can spice up hummus.
Vegetables: sun-dried tomatoes, artichoke hearts, cooked sweet potatoes, roasted red peppers, roasted garlic, arugula, or olives can be added to the blended mixture.
The basic technique:
* Measurements are estimates. I challenge you to use your taste buds and intuition to experiment with the amounts depending on your taste preferences. (estimates yield about 1 1/2 to 3 pints hummus)
Once the beans are soaked, drain. In a medium saucepan, combine chickpeas and baking soda (1-2 tsp) over high heat, stirring constantly for a few minutes. Add about 3 times the amount of water to the pot and bring to a boil, then reduce to a simmer. Stir occasionally, skimming off foam, and simmer for 20-40 minutes until beans are soft. Once done, beans should be soft but not mushy.
Drain the cooked chickpeas. Add to a food processor and blend until smooth. Add enough lemon juice to add a good acidic punch (1-2 lemons), garlic (1-10 cloves), tahini (1/4-1/3 cup), and salt and pepper to taste. If you are using any optional additions, add them here. Blend until smooth. Slowly drizzle cold water (1/4-1/3 cup) into mixture while food processor is still blending, until you reach a nice creamy and light texture. Add a splash of olive oil (2-4 tbsp) to blend in at the end. Let hummus rest for 30 minutes in refrigerator before serving to meld flavors.
*If you are tasting as you go (which I always do), use your taste buds to determine what type of flavor you need more of. If you are lacking a zingy acid, add more lemon juice. If you need more nuttiness and depth, add more tahini. If the overall flavor is dull, add more salt and pepper. If the texture is too heavy, add more water. If you need more richness and creaminess, add more olive oil. If you need more punch and spiciness, add more garlic. Find the amounts that suit your flavor preference.
To serve, top with nuts, chopped herbs, spices, and/or a drizzle of olive oil. To store, you can layer the hummus and toppings in a jar or container for a beautiful and flavorful spread to save for later (see photo below). Enjoy your hummus adventures!
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