Muteib's Middle Eastern Hummus

In Arabic, hummus means “chickpeas.” In America, chickpeas are commonly called garbanzo beans. This hearty bean is the main ingredient in hummus. Thanks to our good friends Muteib and Sandra for their pointers that helped make this an authentic Middle Eastern hummus recipe.

1-1/2 cups dried garbanzo beans 

1/2 tsp baking soda

3 large garlic cloves, crushed

1 tsp salt 

1/8 cup tahini (You may want to use more tahini.)

1/4 cup extra virgin olive oil 

1 T to 1/4 cup fresh lemon juice (Depending on the tartness of your lemons, 1/4 cup might be too lemony. Start with 1 T.) 

1/8 tsp ground cumin, optional

1/8 cup hot water 

 

Soak garbanzo beans in 6 cups water overnight.

Rinse garbanzo beans well and place in a large pot; add 6 cups water and baking soda. Cover and bring water to a light boil. Reduce to a simmer and cook until beans are soft, but not mushy, about 1 hour. 

While beans are cooking, combine garlic, salt, tahini, olive oil, lemon juice and cumin in a small bowl; set aside.

Drain and rinse beans thoroughly. 

Reserve and set aside 1/4 cup beans. Transfer beans to 7-cup food processor. Add hot water and blend. Then, pour in garlic mixture and blend until smooth.

Refrigerate for at least an hour before serving.

Spread hummus out on individual plates, make a moat around the edge, and then add additional olive oil in the moat. Top hummus with reserved beans and sprinkle with paprika (or sumac). This is the traditional Arabic presentation of hummus.

Makes approximately 3-1/2 cups 

Note: Experiment with the amounts of olive oil, tahini, and lemon juice. Getting the right consistency is key to achieve a creamy smoothness and to balance the flavors.

~ We like to spread hummus on toasted artisan bread or pita bread, and then top it with sundried tomato spread. We serve this hummus with Middle Eastern salad and olives on the side. Absolutely delicious and so refreshing!

~ Instead of dry beans, you can use 2 15-ounce cans garbanzo beans, drained and rinsed.

~ I have never frozen hummus, but I have read that it can be done. Use a glass container.