Hummus

This is an exciting recipe!

It has been tested, altered, and tested again to create complete hummus perfection!

Made mistakes, worked through the mistakes, picked up books, and read about the mistakes (haha), then added our pinch.

It will be velvety, smooth, satisfyingly rich, and balanced all the way through.

Funny story, when I posted a picture of this hummus on Twitter, a Hummus Bot (yeah I am still wondering what that is all about) came back telling me that my hummus was ranked as ‘106.36% confident that it was hummus’. In my head, I was jumping for joy! YAY! I felt like I won an Oscar for Hummus.

As we all know there are so many variations of hummus. After working with hummus for a month! Yes, a month! I can tell you just by the sight, if it will be a delicious hummus. Chef Harvey will be impressed.

This is a good base hummus you can use with any topping. I used a dollop of spicy harissa on top which added the perfect amount of spice.

Let’s get this party started!

Hera’s Pinch

I added cucumber-infused water instead of plain water. It added a subtle fresh aspect that didn’t overwhelm the flavor.

Use it on toast as I have pictured here and garnish it with your favorite toppings or with FRESH pita bread.

Print

With ImageWithout Image

Hummus

Yield: 8-10 makes about 3 cups

Cook time: 40 MinInactive time: 32 HourTotal time: 32 H & 40 M

Ingredients

• 2 cups of raw uncooked garbanzo beans
• 1/2 a cucumber
• 8 cups of water
• 1/2 teaspoon baking soda
• 6 peeled garlic cloves
• 1/3 cup lemon juice (2 lemons)
• 1 teaspoon Himalayan Pink Salt
• 1 teaspoon Cumin
• 1/4 cup of cucumber-infused water or more if needed
• 1 teaspoon Cumin
• 1/2 cup Tahini, stir it well
• 2 tablespoons of virgin olive oil
• 1 teaspoon minced spinach

Instructions

1. Put the garbanzo beans into a bowl, rinse them and add water till they are covered, cover with plastic wrap, and set aside for 32-48 hours.
2. Fill a jug with 8 cups of water, wash and slice cucumbers and add to the jug. Put it in the fridge and let it sit for 8-12 hours.
3. Combine garbanzo beans, baking soda, and 6 cups of water in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the skins of the garbanzo beans start to float to the surface, about 20-25 minutes.
4. While garbanzo beans cook, mince the garlic with a rasp-style grater. Measure out 1 tablespoon. Whisk lemon juice, salt, and garlic. Let it sit for 10 minutes.
5. Drain garbanzo beans in a colander and return to saucepan. Fill a saucepan with cold water and gently swish chickpeas with your fingers to release the skins. Take your time with this step. Pour off most of the water into a colander to collect skins, leaving garbanzo beans behind in a saucepan. Repeat 3-4 times, getting off as many skins as you can.
6. Now put the garbanzo beans, cumin, garlic lemon mixture, cucumber water into the processor and process until smooth. 1-2 minutes, scraping down the sides of the bowl as needed.
7. Add Tahini and oil and process hummus until it is smooth, creamy, light, 1-2 minutes.
8. The hummus should have a yogurt texture, pourable consistency. If it is not, add 1 tablespoon of cucumber water at a time to get to this texture.
9. Create your own pinch by adding a topping of your choice. I used spicy harissa. 
10. Finish the hummus by mincing spinach and garnish on top.

Notes:

Hummus lasts for up to 5 days in an airtight container when refrigerated.