Best Hummus Ever

Good creamy hummus made with real olive oil is hard to come by. I've read the suggestions to peel each individual chick pea for the smoothest results, but I don't peel grapes, and I won't peel beans. That's where I draw the line. I tried this recipe for hummus a year ago for the first time when I was trying a collection of recipes from an article on Galilean food in Saveur magazine. It was called Hummus Mashaushe. 

It was really good, but next time, could you please leave out the beans? ~my six year old son

Ingredients:
1-1/2 cups dried chick peas
2 cloves of garlic
3/4 teaspoon of salt
1/2 cup of tahini
1/4 cup of fresh lemon juice
3/4 cup olive oil

I am so sorry- the directions appear out of order if you are looking from a mobile phone. Either look at the desktop version or just skip around and follow the numbers in order. 

Directions:

1. Soak the chickpeas in plenty of filtered water to cover overnight. 

5. Juice your lemons for 1/4 cup of fresh lemon juice if you haven't already. 

2. Drain the chickpeas and put them in a large pot with plenty of water to cover. Bring the water to boil over high heat, and then turn it down to simmer for an hour or so until the beans are perfectly soft and tender. 

6. With your processor running, drop in the garlic cloves. You can do all this by hand, but it's a lot more work. Make sure there are no big chunks of garlic left before you continue. 

3. Reserve 3/4 cup of the cooked chickpeas and 1/2 cup of the cooking liquid. This is really important and I nearly skip this every time. 

7. Add in the beans (except for the 3/4 cup you have reserved separately), the lemon juice, tahini, olive oil, and 1/2 teaspoon of salt. Process for a minute or two. 

4. Drain the chickpeas in a strainer.




 

8. Add in the reserved cooking liquid and process for another five minutes until it looks light and airy. Taste for salt and add more if necessary. Put it in a bowl with the rest of the whole chickpeas, a long pour of olive oil, and a sprinkling of salt.