My Best Hummus

Name: My Best Hummus
Yield: Makes About 1⅓ cups
Ingredients: ground cumin and/or crushed hot red pepper for garnish; 1 to 2 tablespoons extra virgin olive oil; ¼ cup fresh lemon juice; 2 garlic cloves, crushed; ¼ cup tahini, preferably organic; Coarse sea salt; 1 cup dried chickpeas

Preparation info

Makes About
1⅓ cups

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This is the best recipe I know for preparing hummus. I use an electric blender to achieve the smoothest and glossiest version. Peeling and sieving the chickpeas takes about ten minutes.

Ingredients

1 cup dried chickpeas
Coarse sea salt
¼ cup tahini, preferably organic
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Side dish
Starter
Condiment
Vegan
Gluten-free

Method

In a large bowl, soak the chickpeas with 3 cups water and 3 tablespoons coarse salt for at least 12 hours.
Drain the chickpeas, rinse them well, and put them in a 3-quart sandpot or other earthenware casserole. Add enough fresh cold water to cover by about 3 inches. Set over medium-low heat and bring the water to a boil. Reduce the heat to a simmer and cook, pa