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How to Keep Your Hummus Humming

September 23rd, 2011 - By Lari Robling




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Obviously, we’re not making 5 gallons of hummus at a time as Chef Solomonov does at Zahav. So, you’ll have to come up with your own quantities that work for you. Also, the quality of the chickpeas and tahini can vary so keep that in mind as well. Here’s a guideline, though!


To Cook the Beans
Soak the chickpeas (a pound is about 2 cups) overnight covered in water with about ¼ teaspoon of baking soda. Drain, rinse and cover with water and a fresh pinch of baking soda. Simmer gently for two to three hours or until the beans are tender. Drain.


To Make the Tahini Mixture
Juice a lemon and marinate a clove of minced garlic in the juice for at least ten minutes. If your lemons don’t have much juice, you may want to juice more than one. If you like your hummus heavier on the garlic, use your judgment as to how many cloves.
In a mixer whip the tahini with some water and the prepared lemon/garlic mixture. It should look a mousse or light pudding.


To Make the Hummus
If you are using your cooked dried beans, you are good to go.
If you are using the organic canned beans, drain them and rinse them.
In a food processor or blender, process equal parts of chickpeas and tahini. Season with salt and cumin. Check the texture after about a minute; you can opt for a chunkier hummus, but for the absolutely wonderful creamy version add a little cold water and keep processing.

Enjoy! Keeps refrigerated for three days.

Slideshow Photo by Flicker user GetSelfSufficient / CC BY-NC 2.0
Zahav Hummus Photo Credit Michael Regan

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Photo by Flicker user Yolise / CC BY-NC 2.0



About Lari Robling
Lari Robling's food career had its early beginnings as a home ec teacher for the visually impaired. Later, she decided to become a food professional and worked for caterers and restaurants. Lari landed her first job in a test kitchen for a small health food publication, Delicious! magazine. From there, she began a freelance career as a food stylist and food consultant. She is also the author of Endangered Recipes: Too Good to Be Forgotten.



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