Here’s my mum’s hummus recipe. She can’t remember where she got it from, but she assures me it wasn’t from her own mother (her parents came from Yemen, and hummus wasn’t their thing):
Mama Galinsky’s hummus:
Makes about 750 grams or thereabouts
400 gr dried chickpeas
3-4 garlic cloves (depends on how garlicky you like your hummus)
Half a teaspoon baking soda
Juice from one (large) lemon
Reserved chickpeas cooking water (about 120ml)
2 and a half teaspoons of salt (freshly ground it best)
To garnish: Za’atar, pine nuts, olive oil and paprika + parsley if you fancy
- Soak the chickpeas overnight (at room temp) in a deep pot/bowl in plenty of cold water.
- The next day, drain the chickpeas, cover with about 4 inches of fresh cold water, add the baking soda, mix and bring to boil over medium-high heat. Skim the foam with a large spoon, lower heat, cover and cook for about an hour, mixing quite forcefully from time to time (as this will help remove the skins), until the chickpeas are very soft and almost falling apart
- Ideally remove as much of the skins as possible, as this will give a much smoother texture
- Keep about 120ml of the cooking water and drain the chickpeas in a colander. Wash them with cold running water to cool them down to room temperature
- Put most of the cooked chickpeas in a food processor (keep some for topping the hummus). Add the garlic cloves, lemon juice, the reserved cooking water and salt, and blend for 3 minutes until smooth
- Add the tahini and blend for another 7-8 minutes until smooth and fluffy. Add more of the cooking water if you feel the hummus is too thick
- Let the hummus rest and thicken for about 30 minutes.
- Serve in a flat bowl, topped with the saved whole chickpeas, a splash of olive oil, some pine nutes and Za’atar. Sprinkle a bit of paprika on top too, and scatter some parsley leaves if you fancy.
PS- In Israel we often serve the hummus with a tahini sauce in middle of it (so the hummus is placed ‘around’ the tahini. If you can’t get your hands on a ready-made one, it’s easy enough to make (your Tahini paste tub should have the recipe for that).