3 Cups of reconstituted (chick) beans. Approx 250 grams if dry
1 tsp baking soda
4 tsp kosher salt
6 cloves garlic, minced (Note: Get the green sprout out of your clove if there is one by cutting it in half lengthwise.)
.8 Cup, Approx 200 grams, of tahini (sesame seed) paste, stir before measuring
9 Tbsb. of lemon
7 Tbsb. of the water from reconstituting the garbanzo beans (“Aquafaba”)
8 dashes of Tabasco sauce (optional)
Olive oil for drizzling
Wash chickpeas, cover with water, add baking soda and soak overnight
Next day, with fresh water, bring them to a simmer and hold, partially covered, at simmer for approximately 1 hour until very tender (should crumble easily between your thumb and forefinger.)
Submerge them in cold water and rub them aggressively so their skins will float to top and then discarded. While this step is not critical, it will result in creamier Hummus.
Drain the chick peas over a pot reserving the water. Wait a few minutes for the residue from handling the garbanzo beans settle. Carefully pour off the "clear" surface water and reduce the remaining cloudy water (Aquafaba)
Reduce remaining Aquafaba to no more than 7 Tbs to concentrate flavor
In a processor or blender add and blend the lemon juice, tahini, and 2 Tbsb. of Aquafaba . Then layer in garlic, salt and garbanzo and remaining Aquafaba. Note: if you have a mortar and pestle, you can make a paste from salt and garlic.
With machine running add more Aquafaba, if needed, until smooth.
Taste for seasoning by adding more salt or lemon and for creamy texture by adding more aquafaba
Serve at room temperature spread across plate or in bowl sprinkled with paprika and drizzled with olive oil
Serve with Pita bread
Monique adds 2 Tbsb of olive oil right into the Hummus while I drizzle generously over the served Hummus instead.
"The key is to achieve a balance of very creamy yet firm, with an undercurrent lemony and garlicky taste that lingers in the mouth after the hummus is gone. This will make you want to reach for more and more…and more." (quote from http://www.tasteofbeirut.com/hummus/)
If using canned chick peas, rinse thoroughly and simmer for 10 minutes to further tenderize .
