There are very few places that serve hummus that I genuinely enjoy. Every time the hubby and I have bought it from the grocery store, we lived to regret it. It's hard to pin point what exactly is so unappealing; sometimes there's an unpleasant after taste... other times the vendor's attempt to "jazz" it up backfires.
I decided to take a stab at making it from scratch and was surprised by the simplicity of the ingredients and process. Chickpeas. Lemon juice. Tahini. Pinch of salt. Garlic. Zoom zoom zoom in the food processor.
The biggest debate that I have seen about hummus is the chickpea: is there a difference between canned and dried? It's a divided subject. Some swear there's none; others feverishly implore the use of dried beans.
In my tiny brain, it only made sense that using the dried variety would optimize freshness. Granted, it requires a little more planning because the peas have to soak for several hours. Heck, I left them soaking for two nights out of negligence (woops). In the interest of quality, it's worth using dried beans.
The best part of making your own hummus is you're in control. This recipe truly is the most basic recipe possible and is the perfect canvas for modifications. Like it thick? Go easy on the water. Love garlic? Throw a few more cloves in there - you've earned it. Surprisingly, the second time that I made it, the hubby actually liked not having all the chickpeas totally crushed because it added texture.
Personally... my indulgences included an extra splash of olive oil and lemon juice followed by a touch of smokey paprika on top. Serve with pita chips as an appetizer at a party, with cucumbers as a healthy snack, or as the base of a wrap/shwarma.
For this recipe and several others, purchase, "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi. It's an awesome book! It's the source for sinful Chocolate Krantz Cake and an incredible Salmon with Chraimeh Sauce. If your curiosity stops at the hummus, you can find the recipe here.