Spicy Parsley Hummus (from dried chickpeas)
I read somewhere that the best hummus is made from dried chickpeas (not canned) and I now have to agree. We’ve made hummus before from canned chickpeas and though it was good, it was never great.
This batch originated from dried chickpeas (from Berkeley Bowl) and I have to admit it isn’t much harder…you just have to remember to soak the chickpeas overnight. Or maybe my new 9-cup processor just makes it easier to make a big batch of hummus than in my mini food processor, when everything would inevitably overflow. Whatever it is, we’ve found our hummus mojo.
Since Joel likes spicy hummus, we threw in a serrano pepper which wasn’t spicy enough…so we added chili pepper powder and chili pepper flakes to bring up the heat. I also had parsley leftover from the pasta puttanesca and added two fistfuls of that to the food processor.
Here’s the basic recipe I adapted from Food.com:
Hummus from dried chickpeas (makes 1 quart)
- 1/2 lb dried garbanzo beans, soaked overnight
- 1/2 cup tahini
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 3 -4 garlic cloves, peeled
- 1/2-1 tablespoon salt, to taste
- any other additions you want: kalamata olives, cilantro, parsley, roasted red peppers, spices, etc.
- Bring chickpeas to boiling then simmer about 1/2 hour until tender.
- Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
- Put everything in the food processor using enough of the chickpea cooking liquid to get a texture like soft peanut butter.
- Taste and adjust seasoning if necessary.