Stop! Put down that container! Homemade Hummus

I always mean to make my own hummus. I've had a huge jar of dried chickpeas in the pantry for ages just for that purpose. But it always seemed easier to grab a container of it at the store. Well, no longer. I broke out the dried beans this weekend and it was surprisingly simple and so much tastier than store-bought. Just throw the beans into some water overnight, simmer a while the next day and then mix it all up in the food processor. A lot of time, but not very much active time. (The cooked beans also freeze well if kept in their cooking liquid according to Mark Bittman.) It made me say outloud to the boy that I was going to try to use only dried beans for everything (Overambitious, yes! Maybe most of the time would be more realistic.) This recipe makes an absolutely ginormous amount, so feel free to cut it in half. And stay tuned for tomorrow when I show you the beautiful puffy homemade pita I made to go with it!

Hummus
From Smitten Kitchen
Makes 4 cups

1 1/2 cups dried chickpeas, soaked overnight
1 teaspoon kosher salt, divided
3 garlic cloves, peeled
3/4 cup tahini/sesame seed paste
1/2 cup fresh lemon juice, and more to taste
Cayenne, hot Hungarian paprika or za’atar
2 tablespoons chopped parsley
2 teaspoons olive oil

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).

Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and fully blended. Add one-half cup water and process until completely smooth.

Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. 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 and parsley and drizzled with oil.