The humble chickpea... what did we do to deserve you! These nutritional overachievers are full of fiber and protein, and they are also a great source of iron - especially for vegetarian/vegan diets. Chickpeas are loved by many around the world, and are incorporated into so many different dishes and cuisines.
Today we are going to share with you, a secret recipe that the Kyoord founder, Limor Goren, has been making for years!
In our opinion, to make the best hummus, you have to take the long road, which involves cooking the chickpeas yourself (instead of using canned ones).
In saying this, the shortcut version still creates a hummus that is 95% as creamy and tasty as the original, so it is up to you whether you want to spend the extra hours to achieve the perfect dip?
If you really want to impress your guests at your next dinner party or gathering, we highly recommend trying the full recipe. You cannot beat it!
Serve this dish up with your favourite crackers or fresh pita bread, and finish it off with a drizzle of The Governor Olive Oil.
Limor's Secret Hummus Recipe
1lb of dry chickpeas (refer to method for cooking instructions) or 2 x 15 oz cans, rinsed and drained (for shortcut recipe).
1 teaspoon baking soda (if cooking chickpeas from scratch)
12 oz high quality Tahini
3 tbsp best quality olive oil
Juice from one large lemon
2-4 teaspoon sea salt (to taste)
1 teaspoon ground cumin
2 cups ice cold seltzer water (or 1 cup seltzer and 1 cup reserved chickpea water from cooking)
Cooking the chickpeas
Soak 1lb of dried chickpeas overnight in 2 quarts of water. Replace the water once every few hours if possible.
After about 10-15 hours, drain the chickpeas, and place in a large pot. Add baking soda and cover with water with about 6 inches of water above the level of the chickpeas. Do not add salt.
Bring to boil, and then simmer for about 1-2 hours till the chickpeas are fork tender but don't over cook.
During the cooking, skim the foam that will rize to the top and any peels and debris.
When ready, drain the chickpeas and reserve 1 cup of the cooking water.
Rinse the chickpeas under cold running water and remove as many of the thin skins as possible. This step will ensure a smoother paste, that is also easier on the stomach (will cause less bloating to those who are sensitive)
If you're not cooking your own chickpeas, simply buy a can or a box of ready-to-eat chickpeas, drain them and rinse them. Use 2 15 oz. cans for this recipe
Making the hummus:
Place all the ingredients except the water into the bowl of a food processor and start blending.
Pour in the water gradually and continue blending till smooth and desired consistency is achieved.
Spoon into a serving dish, and drizzle 1 tsp of high quality olive oil on top. We like to garnish ours with a few left over chickpeas and finely chopped parsley too.
This Hummus tastes the best if it is served fresh at room temperature, however it will can be kept refrigerated up to 3 days.