What’s your go to hummus?

So simple to make and 10x’s better than any commercially produced hummus. Garbanzo beans (chick peas), tahini, fresh lemon juice, minced garlic, cumin, salt, EVOO. Combine ingredients in a food processor and your done. Search the inet as there are lots of recipes.

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The kids love Kirkland organic hummus.

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I find the Kirkland’s a little under seasoned and way too smooth. I like Sabra Roasted Garlic w Pinenuts

Organics roasted garlic is my favorite grocery store brand that I’ve found. I’ll also stop by Serops and grab a few cups from time to time. I’m not a big fan of Sabra.

I buy it at Greek restaurants. Premade store bought is junk, like a salty paste.

Make my own in 10 mins.
2 can Garbonzo
1/3 cup tahini
1/3 cup garlic Paste
1/4 cup lemon Juice
1/2 cup Roasted Red pepper
Salt and plenty fresh black pepper
Blend an add olive oil to consistency you desire
Easy Peasy

After you drain your beans take the skin off them in one can, they pinch off pretty easy and blend. Then use the second can on another batch and compare. It is much noticeably smoother without the skins.

Also put a small roasted beet in it and it gives a different great taste and turns it purple.

Make a lamb ragu to serve over it.

Milk Street magazine went to Israel and studied hummus. Their big take aways were that it is whipped/processed a looong time to get it creamy, and use a simple combo of ingredients.

The locals would eat a warm bowl of it for breakfast with a little raw onion and pita, or maybe just use a spoon.

Milk Street much preferred dried to canned chickpeas, and they liked the Whole 365 brand chickpeas at Whole Foods, which run smaller.

Their article is still available free. In Pursuit of Perfect Hummus And there is a one minute video of the recipe. Video

A key for me has been buying good tahini, which the grocery section at a local Athena restaurant carries. The little glass jars of it at Kroger and other grocery stores are like concrete. The better stuff is creamy and flavorful.

I used to make the Cook's Illustrated and loved it, but now I stick to Milk Street. Here's my re-write of their recipe:


Chickpeas

Soak 8 oz. (half a bag) of Whole Foods 360 brand chickpeas in 8 cups cold water with 2 Tbsp of salt, room temperature for at least 12 hours.

Bring 10 cups water and ½ teaspoon of baking soda to boil. Drain chickpeas and add to pot. Return to simmer, then reduce heat to medium and cook 45 to 50 minutes, until skins are falling off and peas are very tender.

Reserve 3/4 cup of the chickpea cooking water.

Drain the chickpeas in colander and let sit a minute to drain well.

Processing

Add chickpeas and 1 tsp salt to food processor. Run 3 minutes.

Add 3/4 cup tahini. (I sometimes add a little cumin and garlic powder here.) Process 1 minute, scraping if needed.

Add 3 ½ tablespoons lemon juice to the 3/4 cup of the chickpea cooking water

With machine running, add water/juice mix and process until combined.

Taste and season with salt.

Top with olive oil, cumin, paprika, and parsley.

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Milk Street liked Kevala, Soom, and Aleppo brands tahini. Pics below are the brands the local restaurant guys recommended, and they have been much better than grocery store stuff.

Trader Joe’s Edamame Hummus.

Target's new in-house brand good & gather actually has some damn good hummus. I like the roasted garlic the best