Hummus

This recipe has been in the works for over two years, and I am proud to say that I am finally willing to release it into the world. After compiling ideas from many, many, many recipes the final touch was contributed by none other than my landlord. When he noticed pots of garbanzo beans soaking on our kitchen table, Kelly explained that we were making up our weekly batch of hummus and he literally beamed at us. Entirely abandoning his mission to locate the cause of the mystery smell that has plagued our apartment for the past month, he charged into the kitchen: the Middle Eastern male Martha Stewart on a mission. He instructed us to add 1 tsp. of baking soda to the beans while they are soaking, which cuts down on the cooking time and ensures that the hummus reaches the height of creamy deliciousness. At first I was skeptical. Baking soda is one of those ingredients that has an uncanny number of applications (like duct tape and dental floss). But I put my fears aside and gave it a try, and lo and behold he was right. Instead of the chunky hummus I was used to the consistency was smooth and light.

A Note on Beans

First things first, for this recipe you’ll need garbanzo beans, which for some bizarre reason also go under the code name of Chickpeas. They are one and the same, so don’t led this stress you out. Secondly, you’ll be using dried garbanzos instead of canned, and if you attempt to do otherwise I will never cease to scoff at you. Yes, dried beans require a little forethought, but they are incredibly inexpensive and are healthier than canned beans, which are loaded with sodium. A few things to keep in mind when working with dried beans is that it's important to rinse them before cooking, and to discard any mutant beans, rocks or dirt clumps that may have gotten in the package by mistake. Also, unlike pasta and pop tarts, dried beans do not last forever. Store them in an airtight container and don't let them sit on the shelf for longer than one year.

Finally, if you’re feeling adventurous and dare to try to improve upon what is already perfection (just kidding), play around with adding roasted red peppers or olives to the food processor and see what comes out.

Hummus

1 c. Dry garbanzo beans

1 tsp. Baking soda

3 cloves Garlic

¼ c. Lemon juice

½ c. Olive oil

¼ c. Tahini

1 tsp. Sea Salt

1 tsp. Cumin

½ tsp. Chili pepper flakes

1. Using a colander, rinse the garbanzo beans under cold water and pick out any beans that are abnormal.

2. Transfer the beans to a medium size pot, add baking soda and fill the pot with water (with at least 3 inches of water above the beans).

3. Allow the beans to soak for at least 8 hours, or over night.

4. Strain beans once again and rinse under cold water. Return to pot and cover once again with water.

5. Cook over medium high heat until beans are tender, and no longer starchy. (Anywhere between 20-40 minutes)

6. Remove beans from heat, strain and rinse a final time.

7. In a food processor, blend garlic, lemon juice, olive oil, tahini, sea salt, cumin and chili pepper until completely combined and creamy.

8. Add in garbanzo beans and process until the entire mixture is a smooth consistency. (You may need to add a little water, or olive oil to achieve this- but with whatever liquid you choose add it one Tb. at a time).

9. Enjoy!

(Printable Recipe)