Hummus the Happy Way

There are countless recipes for hummus out there but the one that is the most classic (or authentic) is the one that is actually printed on the back of Zayyad brand chickpeas. I say authentic because that is how my mom always made it and when I eat it in true Palestinian households, that is how it always tastes but everybody adds slightly more garlic.

A bowl of hummus ready to go with my son to a rowdy teenage party hence the ugly bowl.

Some history about the true origins of the recipe can actually be found on wikipedia where there is an entire entry on the topic. You know its good when somebody deems it worthy of an entire page! Interesting stuff there. Well worth the read.

So you have your can of beans. Salt. Lemons to squeeze (one lemon or less per can) and you have your Tahini and your garlic. I cannot provide a true recipe but her are the ingredients in list form to make it easier:

1 can garbanzo beans

1 lemon

garlic

salt

tahini

Here is what you do.

Drain the can of beans. Reserve some liquid (about a quarter cup) if you prefer but you can also use water later on if you forget. I usually do.

Place the beans in a food processor along with the salt (this is to taste always), the garlic clove (also to taste) tahini (be careful to use around two tablespoons and not much more unless you love tahini!)and your lemon juice (up to 5 tablespoons but it will depend on how much tahini you use. You do not add the reserved liquid at this point.

Here is the thing. The recipe given is standard. Taste has so much to do with it which is why I have hesitated to post this recipe. Its truly a pinch of this and a pinch of that, mix taste, adjust. If you have only had this is restaurants, you most likely have had it made with less garlic and lemon but with  more tahini. That is fine. But in my mind, completely unbalanced. You should taste the lemon, the garlic and the tahini. You should taste the salt slightly.  Nothing should overwhelm anything, but again this really does depend on taste. I’m only speaking about ideals here.

So you have added all the ingredients in your food processor and you are now blending away on high. You will notice that the the mixture is very dry and grainy. It needs some liquid. Add some slowly. A good hummus is pasty, not runny. It should hold up on a spoon if you scoop it out. Add just enough liquid to achieve that but keep blending stopping only to adjust your ingredients.

My mom used to blend while she made a salad or did the dishes. Very smooth results. Blend until you can’t stand to the noise or can not wait another minute.

When ready, pour into a bowl and drizzle olive oil on top. This is about flavor but more importantly, the olive oil will prevent surface crust. If you are diligent, you will have reserve a few garbanzos for decorations as well. I never remember to do that. I then usually sprinkle a bit of paprika on top for color and there you have it. Eat immediately or chill.

One final word and that is about pronunciation of the word “tahini”. It is not actually pronounced “tahin knee”. More like taheen-eh”. The “eh” is like when you taste something bland and when asked for your opinion you say, “Eh”.