In a typical Middle Eastern home there is almost always hummus readily available to dip into. Hummus is an extremely versatile dip or spread. This recipe celebrates the authentic method of making hummus, while also incorporating a fun twist. Hummus is best served with some pita bread, as a dip for vegetables or grilled meats, or as a tasty spread for sandwiches.
Components of The Best Hummus Recipe
Dried Chickpeas need to be soaked for at least 12 hours (up to 24 hours), then cooked for about an hour. Dried chickpeas are essential as it is impossible to yield a perfectly fluffy and aerated hummus with the canned variety. Chickpeas are both the base of the hummus as well as a beautiful garnish for the top. see notes for make ahead instructions.
Tahini (Sesame Paste) is a delicious ingredient that can be used in so many different and delicious applications. You can typically find Tahini in the international foods aisle of most large grocery stores, or in international markets. Tahini can also be ordered online, this is one of the brands we prefer.
Garlic Confit is another incredibly versatile recipe to have in your stash. Confit is a method of preservation where an ingredient is cooked for a long time in fat. Here garlic is simmered in olive oil with various herbs and aromatics for about 30 minutes. The feel and taste of the resulting garlic is very similar to roasted garlic, but it’s much quicker than roasting. Not to mention you also end up with a jar of beautifully infused oil that is great for cooking or drizzling over various dishes. The jar of garlic confit will last you about 2 months.
Lemon Juice is an essential part of Hummus that adds acidity and brightness. The lemon must be freshly squeezed to really achieve that zing.
Ice Water is used to help achieve the right fluffy consistency.
How to Make Hummus
Once the chickpeas have been soaked and cooked, and your garlic confit is ready, it’s time to make hummus!
Step 1: Set some chickpeas aside for a garnish. Place the rest of the chickpeas, garlic cloves from the confit, tahini, and lemon juice in a food processor blend until smooth. While blending drizzle in the ice water until the desired consistency is achieved.
Step 2: Spoon the hummus into a serving dish while making little ridges with the spoon on the surface. Drizzle some of the oil from the garlic confit on top. Garnish with chickpeas, and parsley, and enjoy!
Storage and Make Ahead
Hummus will keep in the fridge for about 4-5 days.
Chickpeas can be made in bulk then frozen for convenience. The chickpeas need to be soaked for 24 hours then cooked entirely. Once cooled and dried the chickpeas can be frozen in an airtight bag or container until ready for use. Once needed just remove the chickpeas to be thawed and they will be ready for use. Frozen chickpeas will last for 3 months in the freezer. Note: warm chickpeas yield the creamiest hummus.
Garlic confit should be cooled then stored in an airtight container in the refrigerator for up to 3 weeks. Due to the risk of developing botulism, storing the confit at room temperature is not advised. It is recommended to cool and store the confit as soon as it has reached room temperature.
The Best Hummus Recipe
- Food Processor
- 2 cups Extra Virgin Olive Oil
- 12-15 Peeled Garlic Cloves
- 2 Bay Leaves
- 1 Chili Pepper
- Peels of 1 Lemon
- ¼ lb Dried Chickpeas
- Juice of 1 Lemon
- ¼ cup Tahini
- 3-4 tbsp Ice Water
- Chopped Parsley garnish
- Place the chickpeas in a large bowl then fill the bowl with water until the chickpeas are covered by a 3-4 inches of water. Allow to soak overnight or at least 12 hours and up to 24 hours.
- Once the chickpeas have been soaked for at least 12 hours drain the water from the bowl and rinse the chickpeas, picking out any of the skins that may have come off the chickpeas.
- Add the chickpeas to a pot and cover with 4-5 inches of water. Bring the water to a boil then reduce to a low heat and simmer for 2-3 hours or until the chickpeas are fully cooked. The chickpeas are ready when they are tender and can easily be mashed with a fork or between your fingers.
Making Garlic Confit
- Peel one lemon, get as much of the yellow part of the peel as you can. Set aside the rest of the lemon for later.
- In a small pot pour in the 2 cups of extra virgin olive oil. Add the peeled garlic cloves, lemon peels, bay leaves, and red chili pepper to the oil.
- Simmer on the lowest heat setting for 20-25 minutes until the garlic cloves are golden in color, then remove from the heat.
- Reserve some chickpeas for a garnish. Combine the rest of the chickpeas, tahini, juice of one lemon, a generous pinch of salt, and 6 of the garlic cloves from the garlic confit in a food processor. Once the hummus looks mostly combined and smooth, begin to drizzle in the ice cold water a little at a time until the desired consistency is achieved.
- Place hummus onto a platter then garnish with chickpeas, chopped parsley, and chopped garlic cloves from the garlic confit. Drizzle some of the oil from the garlic confit on top of the hummus. Serve with some warm pita bread, and enjoy!