I have been requested to pass on my world-famous hummus recipe and I am happy to oblige. However, I should warn you that this recipe makes a huge batch of hummus (serves at least 18 people) and it doesn’t scale well because of the tahini. I should also tell you that this recipe only works well if you use a Cuisinart (not a blender). Finally, the process and order is important.
World Famous Hummus
6 15 oz. cans of chick peas (garbanzo beans)
1 15 oz can of Tahini (I have found the Joyva brand to taste the best)
1 cup lemon juice (if you want to squeeze fresh lemons, you can. Squeeze until you get 1 cup of juice)
1 tablespoon of ground cumin (you can go up to 2T if you like it spicier/smokier in flavor)
8-12 cloves of garlic, whole, peeled
2 tablespoons of salt
1/2-1 tsp paprika
1/4 cup extra virgin olive oil
Parsley, cucumber, tomato, green pepper (optional)
When you open the cans of garbanzo beans, drain 3 of them completely and leave the other 3 in their juice (this will get the right consistency). I always reserve the juice from one can to adjust the thickness of the puree mixture. Use the cans in pairs, one drained and one not. Clean the cloves of garlic of their skin and cut off the dried hard ends. Pour the first pair of cans of garbanzo beans in the cuisinart, and add the lemon juice, cumin, salt and cloves of garlic. Puree in the cusinart until silky smooth (the smoother, the better). The process that seems to work best is to pulse the cuisinart on and off in the beginning until the mixture flows smoothly, then let the cuisinart run for several minutes and observe the smoothness of the chick pea puree. Remove the pureed mixture into a large (8 quart ?) stainless steel mixing bowl. Be sure to clean it out well because the lemon juice hardens the tahini in the next step. Next, pour another pair of garbanzo bean cans in the cuisinart, and add the entire can of tahini. I find it works best to open the bottom of the tahini can, because the sesame paste settles to the bottom and it is hard to scrape it all out if you open the top end. If you use a partial can of tahini, you can’t be sure your got the right ratio of sesame oil to sesame paste. Again, use the pulse-then-let-run process until it is very smooth. If you find the puree mixture is too thick and is balling up, add some of the reserved garbanzo juice through the top of the cuisinart until it flows smoothly. Once again, empty all of the contents of the cuisinart into the mixing bowl. The third pair of cans is pureed without adding anything else, and this helps clean out the cuisinart of all the tahini, spices, etc from the earlier steps. Add the last of the pureed chick peas to the mixing bowl when it is very smooth.
Now fold and mix your hummus in the mixing bowl until it is homogeneous. Transfer everything into your serving dish. Smooth the top surface and sprinkle it with the paprika. Float the olive oil on top of everything. Garnish with finely chopped parsley and/or cut up cucumbers, tomatoes or green peppers. Serve with cut-up pita bread or vegetable crudite.
This hummus will freeze well if you want to save some for future use. Preferably, do not add the olive oil to the portions you freeze until you thaw it out and are ready to serve it.
The secret to this recipe is to puree it until it is VERY smooth. “Gritty hummus does not taste as good as smooth hummus“. This is a life lesson. Print it up in an old English font, on parchment paper, and hang it in a picture frame in your kitchen.