I love hummus.
And every time I make hummus, I always end up with way way too much no matter what I tell myself. But! This time around instead of feeling guilty over wasting hummus, I shared my delicious garbanzo bounty with some friends. They liked it so much, that they both asked for the recipe – which, as far as I’m concerned is the best compliment someone can give you after they try your food! I got well over 3 cups of hummus by starting with 1 cup of dried chickpeas. I’m going to write out this recipe for 1/2 cup of chickpeas, and maybe one of these days, I’ll finally figure out how to make a reasonable amount.
An important thing I’ve learned about homemade hummus is that it does tend to mellow out in the fridge. So keep that in mind while you’re standing over your blender taste-testing – it might be worth seasoning it a little stronger the first night if you intend to eat it for a few days. The best thing about making homemade hummus is that it requires lots of taste-testing to get it just right!
Sun-dried Tomato, Basil, and Garlic Hummus:
- Large soup pot, tea pot (optional), couple of medium-sized bowls, colander, stove-top, food processor
- 1/2 cup of dried chick peas, soaked overnight
- 3-4 sun-dried tomatoes
- 7-8 fresh basil leaves, torn up
- 2-3 cloves of garlic, peeled
- 1+ Tbsp of lemon juice
- 1+ tsp of paprika
- 2-3 heaping Tbsp tahini (or to taste)
- Sea salt and ground black pepper to taste
- A ton of evoo
- Strain the soaking chickpeas, give em a rinse, and then boil them in a large pot of lightly salted water for 1-2 hours, or until tender. Strain them again and rinse the chickpeas under cold water until they’re a manageable temperature.
- Pull up a chair, put on your favorite sitcom, grab a glass of wine, and start peeling your garbanzo beans. Note: You don’t have to peel them, but I like to. The hummus keeps a smoother texture if you take the time to remove their leathery skins. I like to use the minimal amount of oil in my hummus, but still want it to be smooth. So I’ve found I can get away with less oil if I don’t keep the skins on. It’s all up to your personal tastes!
- While peeling your chickpeas, bring a 1.5-2 cups of water to a boil in a tea pot or the chickpea pot. Pour the boiling water in a bowl and soak your sun-dried tomatoes 8-10 minutes, or until somewhat softened. We need them to be slightly softer because otherwise they’re too stiff to grind up in the food processor.
- Once all the chickpeas are naked, throw them in the food processor with a couple of big scoops of tahini, a generous splash of lemon juice, a few hits of paprika, and a few pinches of salt and pepper. Listed above are just suggested starting values for seasoning. The chickpeas are very earthy, so don’t hold back your lemon juice, paprika, s&p and keep tasting and adjusting until it tastes good to you!
- Blend until the chickpeas are ground. Add the sun-dried tomatoes, basil, and garlic. Blend, taste-test, and adjust your seasonings. Continue blending while you drizzle in some evoo. Blend and drizzle until the hummus has reached your desired smoothness and consistency. Taste-test and continue to adjust seasonings until you’ve reached maximum hummus deliciousness.