i’ve made hummus a handful of times now, for parties and at parties, so i feel confident to lay down my recipe.
the roasted garlic gives the hummus a subtler flavor than raw garlic, and i think removing the shells from the chickpeas makes the hummus smoother, especially if you’re pureeing it with a mortar and pestle. go easy on the tahini, and adjust the spices as you see fit. i love hummus with baby carrots, pretzels, and tortilla chips. also try warmed pita bread, pita chips, or celery.
- 1 head garlic
- 1 15-20 oz can chickpeas (garbanzo beans) with liquid
- juice of 2 lemons
- 1/4 cup tahini (sesame paste)
- 3/4 tsp cayenne pepper
- 1 1/2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 1/2 tsp salt
- 1 tbsp extra virgin olive oil plus garnish
- preheat oven to 375F. cut top off of head of garlic. roast for 45 minutes.
- meanwhile, drain chickpea liquid into a small saucepan. simmer over low heat.
- pour chickpeas onto a plate. pinch off and discard shells, adding each chickpea to the saucepan. this is fun with friends.
- when garlic is done roasting, squeeze into a medium mixing bowl and discard skin.
- remove chickpeas from liquid and puree with mortar and pestle or food processor until smooth. add to mixing bowl.
- add remaining ingredients to the mixing bowl and stir until combined. use remaining chickpea liquid to reach desired consistency. season to taste.
- serve at room temperature–though i’m used to eating it cold–and garnish with cayenne pepper and drizzle with extra virgin olive oil.
Plenty of hummus recipes (even earlier versions from Ottolenghi himself) call for soaking or simmering the chickpeas with a little baking soda shaken into the water. Hervé This explains why in Molecular Gastronomy — it’s all about pH: alkaline environments soften legumes more quickly by weakening their pectic bonds, while acidic environments keep them stubbornly hard. This is why you never want to simmer beans with vinegar.