Hummus

I eat a ridiculous amount of hummus. I believe its more of a staple in my diet than water. Every time I go home to N.Dakota my parents and my sister always try to have some on hand; well, that and wine. They know me so well.

I quickly realized hummus is something I need to learn how to make. I came across this recipe which is the only hummus recipe you will ever need; one taste may cause you to never buy store-bought again. The soaking and simmering process may seem tiresome, but the truth is, you’re not really doing anything except reaping the rewards.




Paula Wolfert’s Hummus

Makes 4 cups

1 1/2 cups dried chickpeas, soaked overnight
1 teaspoon kosher salt, divided
3 garlic cloves, peeled
3/4 cup sesame seed paste
1/2 cup fresh lemon juice, and more to taste
Cayenne, hot Hungarian paprika or za’atar
2 tablespoons chopped parsley
2 teaspoons olive oil

1. Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water).

2. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth.

3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika (or za’atar) and parsley and drizzled with oil.