Hummus from ‘Jerusalem’

I know “Jerusalem: A Cookbook” is one of the hot cookbooks just now, but I honestly think Mark Bittman's or Melissa Clark's recipes are better (both in the NYT archives). They both use only about 1/2 as much tahini, use 1/4 to 1/3 cup of olive oil, and they both suggest 1 teaspoon of cumin and/or paprika. I think the olive oil is essential, and because I think raw garlic is a bit strong, I cook the (minced) garlic in the olive oil until golden before adding the garlic and oil to the mixture.

If you are going to add all that sodium with baking soda because you are in a hurry, buy the chick peas in a can and be done with it. Patience is a virtue and hummus without baking soda is very creamy if thinned with fresh lemon juice.

I keep it simple and delicious:
In processor bowl:

1 15 oz can Goya chickpeas mostly drained
4 cloves garlic, root ends removed
Juice of 2 lemons

Process at high speed about 5 minutes.

Add 1 cup tahini and process about 30 seconds.

Add about 1 tsp sweet paprika and 1 1/2 tsp fine sea salt and about 8 ice cubes.

Process for additional 2 minutes. If not creamy enough, add more ice cubes and process until blended in.

You're done!

I like to use less tahini and add olive oil. I find too much tahini makes it heavy. This is a totally non authentic thing to do, but I like to add greek yoghurt to make it more creamy. You can use Indian spices, sun dried tomatoes, fresh ginger, fresh basil leaves, olives etc. to create delirious variations.

You can get the same benefit (tender beans) by adding salt (1 tsp./qt.) to both the soaking water and the cooking water (this will not make your beans 'salty'). Salt and baking soda are alkaline which prevents the minerals in hard water from binding to the bean cells and toughening them. You should also avoid adding anything acidic to the beans before they are completely tender. This works on all beans.

A way to check hummus freshness:
If you see small "holes" (Bubbles) in the paste it means it sour, you don't have to open nor taste it, you'll see it on the container sides (...if transparent).
Here in Israel, Hummus eateries makes fresh hummus in small batches and throwing the leftovers at the end of every day (usually noon), never keeping it for the next one!
At home it is recommended to refrigerated for up to 3 days max.

My comments as a reply to several posts:
I like to buy peeled dry chickpeas, which solves several problems :
1. It cuts down the cooking time
2. It makes the chickpeas very creamy (I used to peel my chickpeas)
3. You don't need baking soda
4. You avoid BPA and trashing a can
5. It is cheaper.
In Lebanon, they do not use olive oil, just tahini. You can adjust it the way you want. AND you add cumin.
I would not recommend using the cooking water to thin the hommos (it is gassy).

I use canned chickpeas, and it works wonderful well. I make this all the time, it's my favorite hummus recipe!

Since it's just two of use, I use 1 15 oz can and then spilt all the other ingredients in half.

One cup tahini is too much for this amount of chick peas, half a cup is more like it. Also, I never add baking soda to the cooking water. Instead, add the baking soda to the soaked and drained raw peas, mix and let sit for ten minutes or so, then wash with cold water several times as to remove all of the baking soda before cooking. This results in a more tender chick peas and no after taste of the soda.

Cook up a pot of chickpeas from dried (I boil mine with salt, a splash of olive oil and a couple of bay leaves-- no baking soda), and compare the result with canned. You will have your answer.

Also, while canned chickpeas aren't expensive, cooking them from scratch makes them practically free.

Oragnic chickpeas only. I'll skim off the chickpea skins. I use the water from the bottom of the peas as needed. I first made this, and my Lebanese colleague came by immediately for a taste. He said: add more garlic and lemon. I also add very high quality paprika (not smoked) and olive oil, extra Tahini. Pureed in a blender. Best served still warm, with some whole chick peas added, drizzled with olive oil, and Aleppo pepper. My fingernails started growing, (first time in my life) from this.

Never before used baking soda to soften chickpeas, it works wonders. Once refrigerated the agroscopic properties of the chickpea fiber will absorb all the liquid creating a thicker than desired consistency. Save some chickpea water to thin before serving. Great tasting hummus

I haven't tried this yet, and plan on doing so very soon. I have made my own Hummus many times, so I like seeing everyone's take on the recipe. I would like to add one of my own.
I love garlic, so I always add more, but so that it doesn't get over powering, I put in boiling water, with the skin on for 2 minutes. I find that it cut some of the sharpness of the garlic, but doesn't alter the texture at all

Try using softer water. Hard water will prevent any dried bean from softening. Learned this from NPR.

Baking soda was long ago used to soften all kinds of dried beans, but I recall that it has been generally advised against because it can reduce B vitamin and even some protein benefits of the beans. Is it really necessary here?