Hummus - Perfected?
This is easier than you think and the more you make it I am sure the more perfected it will become.
  • 8 oz of dried chick peas
  • Cold Water
  • 2 tbsp of salt plus 1 tsp.
  • ½ tsp baking soda
  • ¾ c tahini, room temp
  • 3½ tbsp of lemon juice
  • 1 to 2 tbsp of extra-virgin olive oil
  • 1 tbsp chopped parsley
  • ½ tsp of cumin
  • ½ tsp paprika
  1. Combine the chick peas and cold water. Enough water to have a least a couple of inches above the beans. These will expand. Let them soak overnight or for at least 12 hours.
  2. In a large pot bring water and baking soda and 2 tbsps of salt to a boil. Drain the chick peas and add them to the pot. Reduce heat and cook until skins are falling off.
  3. Reserve a cup of the boiling water, strain the chick peas, let them sit until water falls off and wait about a minute.
  4. Set aside about a quarter cup of chick peas for garnish and put the rest in a food processor
  5. Add the tsp of salt and start to blend.
  6. Add the tahini and continue blending until very smooth. Us a spatula to get anything caught on sides of blender.
  7. While blending add the lemon juice and cooking water.
  8. Add to a bowl, garnish with the chick peas set aside, parsley, olive oil and paprika.
  9. Serve with pita bread or fresh cut veggies like carrots or celery.
Recipe by Julia's Child at