When Sabra is so good, is it really worth it to make hummus from scratch?
I’m underemployed right now, so I’ve got the time to ponder such things. And I must say, this recipe is pretty damn good. It’s so creamy and soft, that I’d probably take the time to make it even if I were a contributing member of society.
The recipe was created by Michael Solomonov and was published in Food and Wine.
Israeli Hummus with Paprika and Whole Chickpeas
1/2 pound dried chickpeas
1 tablespoon baking soda
7 large garlic cloves, unpeeled
1/2 cup extra-virgin olive oil
1/4 teaspoon ground cumin, plus more for garnish
1/2 cup tahini, at room temperature
1/4 cup plus 1 tablespoon fresh lemon juice
Paprika, for garnish
1/4 cup chopped parsley
This recipe makes 4 cups. This seemed like more hummus that I would ever eat, so I halved it and it worked out well.
In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
I found they were looking pretty mushy after about 30 minutes, so just keep an eye on them. I stopped the cooking at 30 minutes, when they looked like this.
In a food processor, blend 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice, one garlic clove, and a pinch of salt. Pour that mixture into a bowl and set aside.
Then, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil, and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
The recipe suggests making an indent in the hummus with a ladle and spooning in the tahini-lemon mixture. My mixture was on the thick side and strong tasting, so I wasn’t too sure about that. Rather, I took a butter knife, swirled it through the hummus to make a spiraling indentation, and drizzled the tahini-lemon mixture in to the crevices. I then swirled the knife through a little more to slightly mix the two together.
It still didn’t look quite as pretty as the picture in the magazine, so I drizzled a little extra olive oil into the crevices. About a teaspoon or two. And then it looked pretty. I finished it off by garnishing with the whole chickpeas, a light sprinkling of the paprika and cumin, and the chopped parsley.
Definitely more work than picking up a plastic container of the stuff at the store, but you have to admit, doesn’t this look a lot more appetizing?
It definitely tastes better too.