Last updated on May 11th, 2012
I COULD LIVE ON HUMMUS, providing I had carrots, celery, or this homemade pita bread to spread it upon. Of course, I’m not talking about the Elmer’s Glue variety of hummus that supermarkets sell, but the heavenly, homemade version by Paula Wolfert. Yesterday, I tried her easy recipe that makes four big cups (enough for a party) of Middle-Eastern magic. What a nutty, lemony, rich-and-creamy taste-sensation! Is it any surprise that The Los Angeles Times included this recipe in its story celebrating the best hummus in that city?
Paula Wolfert’s Hummus
Ingredients for 4 cups
1 1/2 cups dried chickpeas, soaked overnight
1 teaspoon kosher salt, divided in half
3 garlic cloves, peeled
3/4 cup sesame seed paste
1/2 cup fresh lemon juice, and more to taste
Cayenne, hot Hungarian paprika
2 tablespoons chopped parsley
2 teaspoons olive oil
1. Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water).
2. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. (Or, use my technic: mince the garlic, sprinkle with salt, and then rub the garlic with the flat of a knife against the cutting board until a smooth puree is achieved.) Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth.
3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika (or za’atar) and parsley and drizzled with oil.
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GLD says
Love it! I cheat with basically the same recipe. I use two cans of chick peas (drained but reserve some of the water), the rest of the ingredients as above but I use the a garlic press and don't even get the cutting board dirty. I throw it all in a bowl and blend with the immersion blender. Thin with some of the reserve from the can of chic peas or use more olive oil (my preference.
Kevin Lee Jacobs says
GLD – I love it, too! Glad to know an immersion-blender can substitute for the food processor.
Adele says
Kevin, this recipe sounds and looks wonderful! Can't wait to try it.
Bonnie says
I do prefer my own hummus. By the way, Kevin – my daughter and I made mozzarella cheese Saturday. I sent for the kit you recommended (our health food store can't get rennet right now.) It took longer than the 30 minutes because we weren't sure if we were doing it right, but our end result was delicious and we're looking forward to making more – in 30 minutes next time. I'll be posting about it on my blog and adding a link to your post.
Kevin Lee Jacobs says
I'm SO glad you tried this, Bonnie! After making my tenth batch of mozzarella the whole process felt very natural, and “routine.”
And, would you believe…whenever my stomach feels a little “off,” I'll whip up a batch of mozzarella and eat only that for an entire day. I always feel terrific afterward.
I peeked at your site — very beautiful.
Debbie Rea says
How long will this keep in the fridge? Could it be frozen?
Kevin Lee Jacobs says
Hi Debbie Rea – I’ve kept this hummus in the fridge for 5 days. Have not tried to freeze it, and consequently can’t advise you there. In any event, this hummus is truly delicious — I hope you’ll give it a try.
renny says
Could you please share the type of sesame paste you use?
Annetta says
Hummus can be frozen, too, for later use. I’ve done it many times. Consistency may change a little, but we’re not that picky! Works well.
Cleo says
I was taught to make Hummus by a Lebanese friend who used Fava beans. I also use Great Northern beans [a smoother texture] for a change. Use the rest of your ingredients though. Always good and I sprinkle the top with cayenne for a bite..nice.
Wendy says
A pressure cooker is fantastic for cooking chickpeas! They cook quickly and make a wonderful broth. Makes a very creamy Hummus! If you have one, give it a try.
Gloria Duy says
Sounds delicious and makes a nice big batch! I am addicted to rinsing canned chickpeas, coating them with olive oil and spices and roasting in a 350 degree oven until golden brown. They are crispy on the outside and chewy inside. I am gluten-free and this is a good sub for croutons in a salad or soup too.
Gavi says
I would soooo love to come to one of your parties!
This hummus sounds wonderful 🙂 quick question sesame paste = tahini?
Also, William & Sonoma has really good za’atr.
Kevin Lee Jacobs says
Gloria Duy – That’s a nice way of doing chick peas.
Gavi – The sesame paste that I use is the same as tahini. I must try W&S’s za’atr.
Linda says
My husband makes delicious hummus with organic black Soy beans, or with one can of black soy beans and a can of white soy beans (my preference). A number of folks have told me they like it better.
Since I am now on a low salt diet, I need to try making some pita bread and/or whole grain flour tortilla chips.
Brenda C. says
I make homemade hummus once or twice a week. We’re “mostly vegan” in my house, and hummus has really become something we can’t live without.
The version I make is very similar to this one, though it never occurred to me to run the mix through a food mill. I once read a “tip” that the way to get really smooth hummus was to take the skins off of each of the chickpeas when you remove them from the pressure cooker … I tried it once and it was WAY too labor intensive for me. I’ve also never added fresh parsley to my hummus, but will be giving that a try as well.
One other tip that I’ve been given about cooking beans is to NEVER salt the cooking water. It makes the skins tough, and certainly on hummus at least that is undesirable. I took the advice without questioning it, but can’t say that I know that to be “fact.”
Donna says
Love hummus. Up til 2am this morning to finish up your recipe. No commercial tahini on hand so toasted sesame seeds and proceeded. I believe it was the right thing to do! Finished product tastes much fresher than using store bought tahini. Kevin, thanks so much for sharing your gracious life. Finding and exploring your site is a beautiful gift.