Growing up, hummus for us was like ketchup – always available in the fridge to compliment any meal. We owe this constant supply of hummus to our Nana, Badriya. Nana would deliver a fresh supply of hummus every couple of weeks always saying “This is the best and freshest I have ever made. Try it …… now!” Every time she would utter those words, we would graciously accept with skepticism. How could she possibly top herself (and yes it was only herself, because we yet have to find anyone that makes hummus as good as Nana’s) week after week? But, the moment that new batch of hummus touched our tastebuds, we knew instantly that she was right – it was the best yet. Even when we were not in the mood for hummus, we found ourselves eating it like there was no tomorrow. It is just that good. The ingredients are simple and pure – using dried chickpeas rather than canned allows for a creamy consistency not found in other brands/varieties. It is an extra step, but it’s totally worth it and will have you running to others saying “Try this…now!” And no one will regret that they did.
Fresh authentic Middle Eastern hummus compliments of Nana Badriya
Course Mezze, Side Dish, Sides
Cuisine greek, Mediterranean, Middle Eastern
- 16 ounces dried chickpeas (1 lb)
- 16 ounces tahini (1 lb)
- 3 cloves garlic pressed
- 2.5 tsp salt
- 3/4 cup olive oil
- lemon juice from 3 lemons
- 3/4 tbsp baking soda
- parsley, olives, paprika, olive oil as desired for decor
Place chickpeas in a large bowl. Add baking soda to dried chickpeas and coat baking soda evenly over dried chickpeas.
Add water to baking soda and chickpea mixture to fully cover and immerse all chickpeas. There should be about 2 inches of water above the top of the chickpeas. Soak the chickpeas overnight.
The next day, remove chickpeas from water using a colander. Rinse the drained chickpeas 2-3 times in cold water using the colander. After final rinse, make sure that the chickpeas are fully drained.
Put chickpeas in a large pot and cover with enough water so that is about 2 inches above the level of the chickpeas. Boil the chickpeas. Once boiling, bring pot to a simmer and cover. Allow chickpeas to cook for 1 hour, until tender*.
Once chickpeas are cooked, drain from water. Reserve the boiled chickpea water as it may be needed for during blending.
Allow chickpeas to cool to room temperature.
Mix together chickpeas, tahini, salt, garlic, lemon juice, and olive oil into a large bowl.
Working in batches add chickpea mixture to a food processor/blender. Depending on the size of your blender, you may need to blend in a few batches. Blend until creamy**. Adjust salt to taste.
Arrange blended hummus on 1 large or 2 medium sized plates. Place in fridge until time to serve.
When ready to serve, decorate with olives, olive oil, parsley and/or paprika. You can also run your fork in the humus to create lined patterns. Serve with pita bread, pita chips, crackers or vegetable crudités. ***
*The chickpea should easily squish when pressed between your fingers.
**Be sure to blend in batches as this is a large volume of hummus. Although it may all fit in your blender or food processor it will take longer or may even stall, and thus, it is best to blend in 2-3 batches depending on the size of your blender or food processor. If the hummus seems thick you may add a few tablespoons of the reserved boiled chickpea water until it achieves the creamy consistency desired.
***This hummus amount is meant to serve a large party. If you are making for individual use you can store in individual containers and freeze for up to 6 months.
Keyword chickpeas, dip, hummus, olive oil, paprika, pita, sesame, spread, tahini