soft garlic hummus
September 26, 2019
Cooking the garlic beforehand helps to "tame" it's sharp flavour in this hummus. But garlic lovers shouldn't fret, since this recipe calls for an entire head of the stuff.
I'm somewhat ashamed (or perhaps it's pride) to admit that I've most likely eaten my weight in hummus over the years. Hummus + Veggies (especially carrots) = culinary joy in my books.
I've been making this hummus recipe since I discovered what hummus was. There's a lot of garlic in it, but the sharp taste is somewhat dulled by first cooking the garlic in olive oil.
Also, I recently switched from using canned chickpeas to dried chickpeas & soaking them overnight. The reason for this stemmed from a delicious dish of hummus we had in, of all places, Cambodia. It was at the only middle eastern restaurant (at the time) in Kampot, called Aroma House. The hummus served there was smooth, silky and had a perfect balance of flavours. We came back 3 days in a row for it and struck up a conversation with the gracious owner, James. He told us that the key to his hummus was soaking the chickpeas overnight and removing their excess shells. Plain & simple.
Well, I put that info in the bank and, when I got home, tested it out.
Safe to say, James was right.
If you're in a pinch or short on time, substitute 2 15½ oz. cans of drained & rinsed chickpeas for the dried.
For the chickpeas
Add the dried chickpeas to a large bowl and cover with 2 inches (or more) of cold water. As the beans rehydrate they almost triple in size. Let them soak for 8-10 hrs or overnight.
Drain & rinse the chickpeas well, reserving ½ cup of the liquid. Add chickpeas to a pot with the 2 bay leaves. Fill pot with water so that it covers the chickpeas by several inches. Bring to a boil. Once boiling, lower to simmer, cover with lid ajar & simmer for 2 hours. Add a generous pinch of salt when the beans have cooked for 1.5 hours (adding salt too early tends to cause the beans to toughen).
Once cooked, drain and let cool.
*You can store the cooked chickpeas in the refrigerator, in an airtight container, for up to 4 days.
For the hummus
In a small pan, add 1 Tbsp. olive oil & the garlic. Set over medium heat, cook until the garlic is soft & aromatic (about 3 minutes). Don't let the garlic brown. Let cool.
Combine the chickpeas, tahini, cumin, lemon juice, soya sauce, ½ tsp. Kosher salt & cooked garlic/olive oil mixture in a food processor.
Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the ⅓ cup olive oil through the machine’s feed tube. Pour ¼ cup of the reserved chickpea liquid (or cool water) down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Add more water or chickpea liquid to smoothen further, if needed. Season to taste with more salt and lemon juice, if you like.
For best results, let the hummus sit at room temperature for an hour or two before serving so the flavours can meld. Serve by drizzling olive oil over top & a generous pinch of paprika.