The Best Middle Eastern Hummus
DIPS + SPREADSSNACKS
To start, I have to say that I typically dislike when recipes call themselves "the best" or "the best ever" fill in the blank.
It feels pretentious.
So at risk of sounding pretentious, and going against one of my own unwritten rules, I've titled this recipe as such. Because it really is. That. Good.
Formerly, my favorite hummus came from a local mom and pop shop owned by Syrian refugees who settled in the Denver area a few decades ago. However, once I made this . . . I have favored it far above theirs. (I know . . . I'm borderline pretentious here.)
Thus, with such a history, it hardly needs saying this is lightyears away from store-bought hummus. Don't even bother asking "Is is worth it . . . ?" Oh yes. Heck yes.
Now to give credit where credit is due, this recipe stems from Milk Street's Israeli Style Hummus. That is the recipe that first taught me the general method. Cooking chickpeas from scratch, processing them while warm, using bean cooking liquid and lots of tahini, no garlic . . . . But I've made some tweaks over the years to make the recipe my own. I sincerely hope you give this a try soon. I don't think it's an overstatement to say it will change your life.
While I initially cooked my chickpeas using a pot on the stove, I now own (and adore) my own InstantPot. If you've still been holding out on this lovely pressure cooker, I put this recipe forth as yet another reason to add to the list of "why an InstantPot is worth it." (Not to mention cooking all manner of beans from scratch.)
Whether you want to go the pressure cooker method or stovetop, I've got you covered in the recipe instructions. No worries.
This hummus is best right after processing, still warm. I love to top it with ground sumac berries and my best extra virgin olive oil. Feel free to swap out the sumac for cumin or paprika. You can also just enjoy it plain. It doesn't need any help.
This can be stored in the fridge for about a week. Eat straight from the fridge, if desired, or warm it up a smidge on 50% power in a microwave for 15 to 30 seconds at a time, stirring in between.
To soak:
8 oz (1/2 lb.) dried chickpeas (garbanzo beans)
5 to 6 cups filtered water
To cook:
5 to 6 cups filtered water
Once finished cooking:
1 T. salt
For the hummus:
1 tsp. salt
3/4 cup tahini
1 cup cooking liquid from chickpeas (+ more if you like a thinner hummus)
scant 1/4 cup lemon juice (~ 1 lemon's worth of juice)
Ingredients
The Best Middle Eastern Hummus
Soak the chickpeas. Rinse the dried chickpeas, then soak them in 5 to 6 cups of filtered water for 4+ hours (this can be done overnight).
Drain and cook the chickpeas. After soaking, drain the chickpeas and rinse. Place in a large pot or in the cooking vessel of a pressure cooker with 5 to 6 cups of filtered water. If using a pressure cooker, cook about 14 minutes on high pressure, and allow for 15 minutes of natural steam release before using the quick release. If cooking on stovetop, bring to a boil, then reduce to a simmer and cover for about 45 minutes. Skim any foam off the top as the water comes to a boil. Stay nearby and listen in to make sure the pot doesn't boil over. (This is why I love my InstantPot; I don't have to be around to babysit my pot.) The beans are finished cooking when soft enough to smash easily with a fork.
Salt the water. After the chickpeas are finished cooking, add 1 T. salt to the cooking water, and stir until dissolved. Cover the beans again and let sit 5 to 15 minutes to allow salt to absorb into the beans. Meanwhile, take out a food processor, liquid measuring cup, tahini, and lemon (juice).
Make the hummus. Reserve 1 + 1/2 cups of cooking liquid before draining the rest of the cooking liquid (or feel free to save for other cooking purposes if you'd like). Transfer the drained, cooked chickpeas to a food processor, add 1 tsp. of salt, and process for 3 minutes, scraping down the sides as needed. (The long processing time here is crucial for a super creamy hummus!)
After processing for 3 minutes, stop and add the tahini. Process for 1 minute, scraping down the sides as needed.
Next, add 1 cup of the cooking liquid, a bit at a time, while processing, until well incorporated. Add the lemon juice, process until well incorporated.
Stop, taste, assess the consistency . . . add more water if you'd like, or if it's perfect, you're done! (Resist the urge to keep sticking your finger back into the hummus to eat more . . . .)
Transfer to a container for the fridge (and some to a bowl, if eating right away), and happily lick the spatula clean. :-)
Makes about 5 cups
Instructions
And in case you didn't know, hummus isn't just for snacking.
It can make up part of a delightful Mediterranean or Middle Eastern dinner spread, or can be enjoyed on its own with bread for a simple dinner (or lunch, or even breakfast. Yes. If you really want to go Middle Eastern, eat it for breakfast, warm.)
Yum. Whip up a batch and pass it on.
Last updated: October 10, 2024