Ingredients
1 ½ c. dried chickpeas (garbanzos), rinsed and soaked in cold water overnight
1 t. salt
4–6 cloves garlic, peeled
½ c. or more sesame tahini paste
½ - ¾ c. fresh lemon juice
2 T. olive oil
1 t. cayenne
1 t. paprika
Salt
Garnish as below
Methods/steps
Rinse and drain the soaked garbanzos, place in a large pot and cover with water. Bring to a boil, skim off foam and reduce heat to medium. Partially cover and cook for about an hour, adding salt toward the end of cooking. If needed, add more HOT water (to prevent skins from bursting). When tender, drain, reserving the broth.
With the motor running, drop the garlic into a food processor to grind. Add the garbanzos, tahini and lemon juice and pulse to blend with about ¼ cup reserved broth to produce a rich and creamy spread. Season with cayenne, paprika, salt and olive oil, mixing well. Garnish festively and serve with pita or lavash. Pass around a bowl of toasted walnuts and pomegranate seeds.
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Additional Tips
Cooking your own garbanzos gives the best flavor for hummus, though the canned variety can be used in a pinch (rinse and drain first). Prepare to a coarse or creamy consistency, according to your taste, with or without olive oil or additional spices. Refrigerated, hummus will keep for about a week. It’s often served traditionally: Spread on a plate with a small depression made with the back of a spoon to fill with olive oil.
For my festive presentation, sprinkle with sumac (tart, dried, ground sumac seeds found at Middle Eastern specialty stores), fresh pomegranate seeds, toasted walnuts, and minced parsley.