I love Middle-Eastern foods and hummus is no exception. But I never managed to make some good hummus at home, and to be honest, even at restaurant sometimes hummus can be disappointing. A good hummus for me needs to be moist and smooth and not have a major ingredient flavour overpowering the others, like lemon, cummin or garlic. That is exactly how my past attempts were, dry and too garlicky, or too lemony... To try and moisten it up I often added more olive oil but still didn't get what I was looking for.
When I read Mercedes post and recipe about Hummus, I knew that my search for the perfect hummus was over. If you are interest in making good, authentic hummus, I encourage you to read her post, it is super informative and she gives lots of variations to the Hummus bi Tahine, which is the one I made (and the most common one). It was a real surprise for me to find out that a hummus recipe doesn't use both tahini and olive oil. It is either one or the other. Most of the recipes I see call for both, and believe me, I looked (and tried) at a lot of hummus recipes.
I made half of the original recipe from Mercedes, because I am the only hummus-eater here at home.The bowl you see in the picture is all of it, about 2 cups.
I love this hummus and I am very excited to be able to share this recipe with you. Enjoy it!
Hummus bi Tahine
adapted from the blog Desert Candy
1 15 oz can of chickpeas
1 teaspoon of salt
1 garlic clove
1/4 cup of tahini
1/4 cup of fresh lemon juice
olive oil and paprika for serving at the end
First prepare the chickpeas:
Rinse and drain the chickpeas and transfer to a pot. Cover it with water by one inch or so. Gently rub the chickpeas with your hands to loosen their skins and remove the ones that come off. Bring water to a boil, reduce heat and simmer for about 5 minutes or until the chickpeas are very soft. Drain and reserve about 1/2 cup of the cooking water. Remove any other pieces of skins.
In the food processor, add the tahini, lemon juice, salt and garlic and process for a couple of seconds. Add the chickpeas and process until it's all incorporated. At this point the hummus is probably on the dry side. Add the cooking water, about a tablespoon at a time and pulse. Keep adding cooking water until it gets to the desired consistency.
Transfer to a bowl or serving platter, make an indentation and drizzle some olive oil. Sprinkle with paprika and voila!