The Best Hummus Ever
Tahini, lemon and ice go in first. Then everything else. Taste as you go.
Ingredients
- 1 lb bag Dried chickpeas
- about 12 cups Water
- 2–3 tbsp Fogato chicken bouillon
- 1 whole head Garlic
- 3 tbsp Fogato tahini
- 1 small, zested and juiced Lemon
- 1–2 Ice cubes
- 1 tsp Honey
- ¼–½ cup Fogato sun-dried tomatoes (optional)
- ½ cup Roasted red pepper (optional)
- radishes, carrots, cucumber, snap peas Crudités (optional)
- 2–3 tbsp, chopped Fogato pickled vegetable garden (optional)
Steps
- Optional, but it cuts the cooking time in half: soak the chickpeas overnight in plenty of water.
- Boil the chickpeas in about 12 cups of water with the bouillon paste until they're fully cooked and creamy, so one squishes easily between your fingers. About 1–1½ hours if soaked, 2½–3 hours if not. Top up the water as needed.
- Meanwhile, roast the garlic: cut the top off a whole head, drizzle with oil, wrap in foil and roast at 400°F. Too lazy to roast? Use 1–2 raw cloves instead.
- Drain the chickpeas, saving a cup of the cooking liquid.
- In the food processor, blend the tahini, lemon zest, lemon juice and 1–2 ice cubes first, until pale and fluffy.
- Add the chickpeas, the squeezed-out roasted garlic and a dash of honey. Blend until very smooth, adding cooking liquid if it's too thick. Taste and add more lemon if it needs it.
- For a different flavor, blend in sun-dried tomatoes or roasted red pepper. Serve with crudités, and spoon some Fogato pickled vegetable garden on top with a little of its brine.
<b>The times are my estimate.</b> Unsoaked dried chickpeas take 2½–3 hours, and soaking overnight cuts that roughly in half. A pinch of baking soda in the water makes them extra creamy. 2–3 tbsp of bouillon in 12 cups of water is a little under the jar's strength, so it seasons the chickpeas without making them salty. A full pound makes about 6 cups of chickpeas, so 3 tbsp of tahini gives a light, chickpea-forward hummus. Use ⅓–½ cup tahini for a richer one, or freeze half the cooked chickpeas.
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