The Best Hummus You Will Ever Make

Ambitious title, I know. But I hope I’ve enticed your appetite, because you’re in for a treat!

Hummus is one of those small things in life that make me happy. I can’t say no to this dip. Luckily for me, there’s an amazing place to get delicious hummus in Philadelphia. It’s a hummusiya called Dizengoff, where they serve it with different toppings, changing daily. Some days you can get lamb, fava beans, or hard boiled eggs, and others you can expect avocado, chicken skin or beets for example. They come up with really creative flavors that pair so well with their hummus. They also make it extremely creamy, with lots of tahini just how I like it. Finally, they serve it with freshly baked homemade pitas that are like no other you’ve tasted before. It’s such a great combo I could eat it all day everyday.

A few weeks ago, I was fortunate enough to attend a cooking class with chef Elaine Gardner from Dizengoff. She taught us how to make hummus and Israelli salad just like they do it in the shop. For a hummus fan like me, it was a dream come true. This recipe doesn’t give you very specific measurements because a lot of it depends on your taste. That’s also what’s so great about it. You can add more water or tehina to make it creamier (i like mine extra smooth), more chickpeas to make it chunkier, more cumin depending on how fragrant you want it to be. It’s amazing how easy it is to tailor to your specific taste. The only thing not to skip is the garnish, as paprika, parsley and olive oil really bring out the flavors in the hummus.

Now this has nothing to do with the boxed stuff you can find at the store. All the preservatives that are added really change the taste of a product like hummus. I actually don’t like the industrial kind, which I often find too acidic, much unhealthier, and more expensive than the real deal. Hummus is so easy to make that you might as well have it homemade! Just prepare a large batch so that you can keep some handy for a few days. Also don’t forget to heat up your pita bread. Nothing will compare to this fresh, creamy hummus and warm pita. Bon appétit!

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Total time: 15 minutes (+ 30 minutes cooking)

Ingredients: 

• 1 can chickpeas, cooked
• 1 tsp baking soda
• 1/3 cup tahini
• 1 lemon, fresh squeezed juice
• 1-2 garlic cloves
• a lot of cumin
• kosher salt
• pita bread

Directions:

1. Cook the chickpeas in boiling water with 1 tsp baking soda until they are close to mush (about 30 minutes).
2. Meanwhile, squeeze the lemon juice and pour it in the bowl of a food processor. Add a garlic clove (or 2) and pulse until you can no longer see big chunks.
3. Strain out the garlic and return the juice to the bowl. Add the tahini, salt, and cumin and pulse until the mix becomes fluffy. Add a drizzle of cold water as you go to help make it creamy. Transfer the tahina to another bowl.
4. To make the hummus, add two parts chickpeas to one part tehina and mix until very smooth. Again, gradually add some cold water to make it creamier. Taste and adjust the seasoning with cumin and salt as you go.
5. Garnish the hummus with paprika, freshly chopped parsley, and a drizzle of good olive oil. Serve with warm pita bread and dig in!

“LE Meilleur Hummus”

Temps Total: 15 minutes (+ 30 minutes de cuisson)

Ingrédients: 

• 1 conserve de pois-chiches
• 1 c.c de bicarbonate de soude
• 1/3 tasse de tahini
• 1 citron, jus
• 1-2 gousses d’ail, pelée
• beaucoup de cumin moulu
• sel fin
• des pitas

Étapes:

1. Faites cuire les pois chiches avec le bicarbonate de soude dans de l’eau bouillante (environ 30 minutes, ou jusqu’à ce qu’ils se délitent).
2. Pendant ce temps, pressez le citron et versez le jus dans le bol d’un mixer. Ajoutez l’ail et mixez jusqu’à ne plus distinguer de gros morceaux.
3. Passez le jus au tamis pour en extraire les restes d’ail, et reversez le jus dans le mixer. Ajoutez alors le tahini avec du sel et du cumin. Mixez jusqu’à ce que le mélange devienne presque mousseux. Versez alors un filet d’eau froide pour le rendre encore plus crémeux, et transférez le dans un bol.
4. Pour faire le hummus, mélangez deux parts de pois-chiches avec une part de tahina. Mixez jusqu’à ce que le mélange soit bien lisse. De même, ajoutez un filet d’eau froide pour plus de crémeux. Goutez, et ajustez l’assaisonnement avec du sel et du cumin au fur et à mesure.
5. Garnissez le hummus avec du persil fraichement ciselé, du paprika et un filet de bonne huile d’olive. Servez-le avec du pain pita chaud et attaquez!

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