Perfectly Balanced Hummus Recipes

BEST HUMMUS

Steps:

• Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
• Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
• Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
• While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
• Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
• Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
• Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

PERFECTLY BALANCED HUMMUS

Steps:

• Hummus: Combine chickpeas and 1/2 teaspoon baking soda in a bowl. Add cold water to cover; soak overnight.
• Drain and rinse chickpeas; transfer to a large pot and add 3 quarts water. Add remaining 1/2 teaspoon baking soda; bring to a boil. Boil until chickpeas are tender but not mushy, 1 to 1 1/2 hours. Skim off any floating shells. Scoop out 1 cup; set aside. Continue cooking the rest until completely soft, about 20 minutes.
• Prepare an ice bath. Drain chickpeas and transfer to a bowl set in ice bath; let cool completely (or refrigerate, covered, up to overnight). Pick off any remaining skins (optional). Place chickpeas in a food processor with tahini, lemon juice, cumin, garlic, oil, and ice water; season with salt and pepper. Purée until smooth. If too thick, add remaining ice water, a bit at a time; purée until smooth. Season to taste.
• Tahini Sauce: Pour tahini into a medium bowl and add lemon juice. Mix with a fork or a whisk until color turns a shade lighter. Gradually whisk in about 1/2 cup icewater. The sauce should turn smooth, velvety, and almost white. Keep tinkering with water, lemon juice, and tahini until you get a consistency and flavor you like. Whisk in salt and garlic; taste and adjust seasonings. (Makes about 1 cup.)
• To serve hummus, gently reheat reserved cooked chickpeas in a small saucepan over medium. Spoon hummus into a shallow serving dish, leaving a crater in center. Add cooked chickpeas to crater; sprinkle with parsley, drizzle with oil, and lightly dust with paprika. Serve with tahini sauce and harissa.