Homemade hummus dip is sometimes mistaken for a Greek dish, when its roots are found in Arabic cuisine, with the word “hummus” meaning “chickpeas” in the Arabic language. This confusion is understandable with so many restaurants describing their cuisine as Mediterranean, which encompasses traditional foods from multiple countries that border the western Mediterranean. While hummus isn’t indigenous to Greece, it is a wonderful dish. Having recently attended a gathering at Yafo Kitchen with the Charlotte Food Bloggers, where we learned to make a delicious homemade hummus dip, I simply had to share the recipe!
Ingredients
- 12 ounces dry chickpeas
- 1 tablespoon baking soda
- 1/4 cup fresh squeezed lemon juice (~ 1.5 lemons)
- 1/8 cup extra virgin olive oil
- 1/8 cup tahini
- 1 small clove garlic
- salt to taste
- powdered cumin to taste
Preparation
- Add chickpeas and baking soda to a large bowl of water and soak overnight
- Drain the chickpeas and transfer to a large pot filled with water
- Bring to a boil over medium-high heat
- Once the water is boiling, the surface will begin to froth
- Reduce the heat to medium-low and skim the surface
- Loosened chickpea shells will also float to the surface. Be sure to skim these as well
- Low boil the chickpeas for approximately 1 and a half hours until soft. This step can be tricky — undercook the chickpeas and the hummus will be grainy, overcook them and you’ll have chickpea mush. The chefs at Yafo Kitchen cook their chickpeas for 2 hours, while I cook mine closer to 1 hour.
- Once soft, strain the chickpeas and let cool
- Combine the cooked chickpeas, olive oil, tahini, lemon juice, and garlic in a blender and blend until smooth (1 to 2 minutes)
- Add salt and cumin to taste
- Refrigerate for 2-4 hours
- Can be stored in the refrigerator for up to a week
