Creamy Hummus

I buy my chickpeas (skinless is the key to hummus that is creamy and silky) from maureenaboodmarket. They are a little pricey but it beats taking the time to boil the chickpeas with baking soda and skinning g them. Maureen has a wonderful cookbook called Rose Water And Orange Blossoms that has wonderful Lebanese recipes. This is her recipe for hummus from the book by far the best hummus recipe I have ever made. I use Soom Tahini but I have heard that Trader Joe’s has a great tahini.

1 c. dried chickpeas
Cover with 6″ of water. Bring to a boil. Skim the froth from the top as it boils, when clear, add
1 small yellow onion, peeled and quartered
1 t. kosher salt
1 bay leaf
Cover and bring to a boil, simmer for 90 minutes, staying close by so it doesn’t boil over. Uncover and simmer 90 minutes on medium low heat. Add more water if it gets low.
Reserve 1 cup of cooking liquid and drain chickpeas, discarding onion and bay leaf.
1 garlic clove, minced
1/2 c. tahini, well stirred
1/2 t. kosher salt
juice of 1 lemon
1/2 to 1 c. chickpea cooking liquid, as needed, or cold water

In the bowl of the food processor, puree the chickpeas and garlic until a thick paste forms. Slowly add the tahini, salt and lemon juice. Add the cooled cup of water as needed until very smooth and light.Taste and add more salt and lemon if needed. Place in a bowl and refrigerate up to one week. Serve at room temperature, bringing out 30 minutes before needed.

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One thought on “Creamy Hummus

  1. Marilyn Callender September 2, 2017 / 8:43 am

    You are the best neighbor. I bet their mother loves you

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