You Must Hummus

If you are like me then you LOVE hummus. If you don't like it, then you haven't found a good kind yet. I have tried making it at home for a long time but it just never seemed to come out right. Until the other day. I found www.hummus101.com and found their Best Hummus Recipe... how can you argue with that. So I tried it out in two batches. The first one to follow their suggestion and the second to tweak to my liking. 

Image from Hummus101.com

Ingredients[4 extra-large bowls of Hummus]

• 1 cup dried chickpeas (2 cups soaked over night. Do not use canned for this one)
• 1/2 cup tahini (sesame paste)
• juice from 1 squeezed lemons (about 1 T)
• 1-2 garlic cloves (I used 2)
• 1/2 teaspoon cumin
• 1 tablespoon + 1/8-1/4 teaspoon baking soda
  (This made it too fizzy/zesty tasting for me so I reduced it to 1 Tsp, it is a really good idea to use baking soda)
• salt (Just a pinch, you can add more later)
• olive oil (About 1 T)
• parsley (Chopped for garnish, if you don't have it leave it out)

How do I make that into Hummus? (Directions)
[Brut: 10-20 hours. Net: 30 minutes]

1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water. (I switched the water twice and whipped out the foam.)

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with some good olive oil and chopped parsley.