Homemade Hummus

I eat a lot of Middle Eastern food here. Falafel, schawarma, döner... I can't get enough of them. And the hummus you get with a plate of schawarma meat: the creamy, mild sweetness of the chickpeas blending with tart lemon and sharp garlic. The little drizzle of olive oil over the top. I could eat it all day long.

I haven't made hummus myself since college, but the urge has hit again lately. Without a blender or food processor in the house, though, I was stuck. Until last weekend. My roommate permanently endeared himself to me by coming home with a hand-held submersion blender. Pureed soups and sauces are just a few quick flicks of the wrist away. And dips. And... hummus!

With a blender, food processor, or immersion blender, this is quite a simple recipe. You should be able to find tahini in the "ethnic foods" aisle of most large grocery stores. If that doesn't work, you could try a middle eastern food shop, or just leave it out. The hummus will still be delicious without it.

It takes a little pre-planning to make this with dried chickpeas, but the improvement in flavor and texture is really worth the time. If you need to whip it up in a rush, substitute a 16 oz can of chickpeas and go to town.

Homemade Hummus

I like my hummus with enough garlic to stave off vampires for weeks. If you aren't so worried about being bitten, start with two cloves, blend them in, and add more after tasting.

Ingredients:

3/4 cups dried chickpeas
2-4 cloves garlic, chopped
1/2 lemon, juiced (about 2-3 tablespoons)
1-2 tablespoons tahini
1 tsp salt
1 tsp cumin
Parsley, to garnish

Cooking the Chickpeas:
Cover the chickpeas in water and soak for about 20 minutes. Dump out the soaking water before cooking. This helps avoid any bitterness. Put the chickpeas in the cooking pan, and add enough water to come a few inches above the top of them. Bring water to a boil, and cook over low heat about an hour to an hour-and-a-half, or until tender. Don't add salt, as this will make the beans tougher and increase the cooking time.

Preparing the Hummus:
When the chickpeas are cooked (or, if you are using canned), drain and rinse them. Dump them into your blender, or a mixing bowl if you're using a hand-held blender. Add the lemon juice and about 1/2 a cup of water to help with blending. While blending, add the tahini, garlic, salt, and cumin. Blend until the hummus is mostly smooth, with just a bit of texture. Add as much water as you need to reach your preferred consistency. I like mine fairly thick - if you want it thinner, you may need to adjust your seasonings to compensate. As a variation: I also like this hummus with about half a cup of minced parsley mixed in. The flavor reminds me of tabouleh salad, and the parsley will help fend off the inevitable garlic breath!

To Serve:
Pour your hummus into a serving dish. Make a small well in the top, and add a tablespoon or two of olive oil. Chop a few leaves of parsley and sprinkle over the top.