When hummus can be purchased in so many flavors at any store, it can leave you wondering, "Why would I make this from scratch?" And while we think there is always a place for convenience, there is an unmistakable creaminess and flavor that comes from a hummus made with freshly cooked chickpeas. While this recipe doesn't call for removing the skins, this slightly tedious task comes with a big payoff (and you might never turn back!). Transfer the cooked and drained chickpeas to a bowl with cool water. Rub them gently with your fingers, and the skins should fall off easily and float to the top.
Makes 3 cups
Ingredients
- 8 oz dried chickpeas
- 1 1/2 teaspoon kosher salt, divided use
- 1/2 yellow onion, peeled
- 4 tablespoons extra-virgin olive oil, divided use, plus more as needed
- 3 cloves garlic
- 1 teaspoon ground cumin, plus as needed to adjust seasoning
- 1/4 teaspoon ground black pepper, plus as needed to adjust seasoning
- Pinch cayenne, plus more for garnish
- 1/4 cup water
- 1 tablespoon tahini paste
- 2 tablespoons lemon juice
- 1 1/2 teaspoons lemon zest
- 3/4 teaspoon kosher salt, plus as needed to adjust seasoning
- 1/4 teaspoon coarsely grated lemon zest, or to taste
- Minced parsley, optional
Directions
- For the chickpeas, remove any pebbles and discolored beans and rinse several times. In a medium saucepan, cover the chickpeas with enough cold water to cover, and discard any beans that float. Add 1 teaspoon of the salt and bring to a boil over high heat for 2 minutes, skimming off any foam. Remove from the heat and soak at room temperature for 1 hour. Drain and rinse, discarding the water.
- Cover the chickpeas again with cold water by about 4 in in the same saucepan. Add the onion, remaining 1/2 teaspoon salt. Bring the water to a boil, adjust the heat to medium-low, and simmer until tender, skimming off any foam, 2 to 2 ½ hours, adding water as necessary to maintain depth.
- Cool in the cooking liquid at room temperature for 1 hour. The chickpeas can be cooked 3 days in advance. Store in the cooking liquid wrapped in the refrigerator. Reserve about 1/4 cup for garnish, if you like.
- For the hummus, put 2 tablespoons of olive oil and the garlic into a medium sauté pan. Cover with a tight-fitting lid and cook over very low heat until soft and golden but not browned, about 10 minutes. Remove from the heat and add the cumin, pepper, and cayenne. Cool to room temperature.
- Put the seasoned oil and garlic, the water, the tahini paste, lemon juice, lemon zest, salt, the remaining 2 tablespoons of oil, and the chickpeas into the bowl of a food processor fitted with a steel blade. Run the motor until the mixture is smooth, scraping down the bowl as necessary, about 2 minutes. Add more water and olive oil as needed to adjust viscosity and flavor. Taste and adjust seasoning. The hummus can be prepared 1 day in advance. Store in the refrigerator with plastic wrap pressed onto the surface area, completely sealing it, to prevent drying and discoloring.
- Before serving, drizzle with olive oil and garnish with lemon zest, cayenne, and reserved chickpeas, if using.
