This recipe will make about 2kg of hummus which is a perfect size for my food processor. There are 3 main ingredients for hummus: chickpeas (~60%), tahini (20-25%) and lemon juice (~15%):
- The chickpeas:
For 2 kg of hummus, I use 1.2 kg of chickpeas. Canned chickpeas are fine, but I prefer to use dried chickpeas because they are much more economical. 470 g of dried chickpeas will make about 1.2 kg of hydrated chickpeas. There are many ways to rehydrate chickpeas. The most convenient for me are the slow cooker method (~ 8 hours) and the pressure cooker method (~1.5 hours).
To rehydrate them, I add 1.8 L of water and 3 Tsp of salt to the 470 g of chickpeas. In the slow cooker I cook them for 8 hours (overnight) on low setting. In the pressure cooker I cook them at high pressure for 1 hour, then remove the pot from heat and let the pressure decrease naturally (about 20-30 min). Drain (*) and briefly rinse them with tap water.
Notes: Some chefs remove the skins from the chickpeas to make the hummus extra creamy. I usually can’t be bothered. - The recipe:
– Peel 6 cloves of garlic. Grate or crush the garlic and mix with 2 Tsp of salt. Using a fork, mix the garlic salt mixture and then let it sit for 10 min.
– In a food processor combine 300 mL of lemon juice and 400-500g Tahini. Mix for 2-3 min.
– With the food processor running, add the garlic salt, 1.5 Tsp of cumin and 4 Tbsp of olive oil. Mix until well combined (1 min).
– With the food processor running, slowly add the 1.2 kg of chickpeas. If the mixture gets too thick and the food processor is struggling, add a dash of ice-cold water. Blend until smooth. If needed, add more salt, cumin, garlic or lemon juice to taste. - Also useful:
Before serving, drizzle a little olive oil over the hummus and dust with extra cumin.
Once made the hummus can be kept in the fridge for several days. Alternatively, store in the freezer (**).
* the leftover chickpea water (aquafaba) can be quite useful in a kitchen
** not sure how long it last here, but in this household, it is usually gone within a month