In the May/June Issue of Christopher Kimball’s Milk Street Magazine (Formerly America’s Test Kitchen) there is an article about and recipe for Hummus Perfected. It starts out stating that we serve Hummus wrong and we make it wrong. In places like Israel they eat it for breakfast and never as a party dip. So the staff traveled the world to find a perfected way to make Hummus.
I add a question mark because true to form I read the recipe and then tried to do it by memory. Half way through I wondered if I was doing it right and no I wasn’t but it still came out darn good!
Some of my Italian relatives don’t think garbanzo beans/chick peas should not be mashed and served like this but I have to say it’s a healthy and wholesome snack and I love it.
According to the article many Americans make it from canned garbanzo beans. The trick for a smoother hummus is to start with soaking dried beans and blending them while they are hot. I’ll point out to you that chick peas come in 16 oz bags and this calls for 8 oz. This was an issue when I went to blend them because I put way too many in the food processor and they were not blending well and clumped up. It took extra effort to work this out. Also take note it’s baking soda, not powder. 🙂 Yes I grabbed the wrong thing but it didn’t seem to cause any harm. I don’t have kosher salt so I used regular. So as you can see – it’s really okay to make mistakes in the kitchen as it won’t kill anyone and you can always try again.
Some other tips – tahini is either near the peanut butter or in the specialty food aisle and it is pricey but worth it. Some say you can sub in peanut butter but tahini is not that thick. If you like garlic you can add that or any other flavor as I have seen roasted red pepper, hot pepper, avocado, sundried tomatoes, etc. Serve with pita bread or fresh veggies.
Here is my version of the recipe: