Hummus is the Arabic word for “chickpeas,” so we get a little cranky when we see recipes for “hummus” made with other types of beans (we grant you that “bean dip” doesn’t have the same ring to it, but we don’t make the rules). Besides, hummus doesn’t need to be revamped or tweaked to be fantastic. It’s already a near-perfect food.
That said, we’ve started adding cold water to our hummus. While it sounds counterintuitive, the water makes the hummus creamy, light, and almost fluffy in texture. It’s a trick we learned from Yotam Ottolenghi that has improved our hummus game considerably.
We also think that hummus made with cooked dried chickpeas is the ultimate, but of course there is the extra time investment to consider, so do what works for you. If you do decide to cook your own chickpeas for hummus, cook them until they are almost falling apart. Al dente chickpeas will make grainy hummus.
Hummus
About 2 cups
Combine in a food processor:
One 15-ounce can chickpeas, drained and rinsed, or 1½ cups cooked chickpeas
⅓ cup tahini
3 tablespoons lemon juice, or to taste
2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
(½ teaspoon ground cumin)
½ teaspoon salt, or to taste
Puree until smooth, gradually adding:
1/4 to 1/3 cup ice water
The hummus should be very smooth and creamy. Transfer to a shallow serving bowl and garnish with:
Extra-virgin olive oil
(Sumac and/or za’atar)
(Dukkah)
