True confession: I am a hummus snob. Ok, there, I said it! So when I tried the famous hummus at the Philadelphia local spot, Dizengoff, I had high hopes. And they were met. Literally the best hummus I have ever had!
Then, I saw an article in Bon Appetit magazine sharing the secret for how to get the hummus so smooth, and do it at home. Jackpot!
The secret ingredient is baking soda! It softens the chickpeas so you don’t even have to peel them after they’re cooked. Who woulda thunk it?! I turned the recipe into a crockpot recipe because who wants to worry about cooking dried beans? Not me. After the chickpeas are cooked, all you have to do is throw everything in a food processor, turn it on, and wait for the smoothest hummus you’ve ever had. My favorite kind of recipe- easy and virtually hands-off.
At Dizengoff, they serve the hummus with various seasonal toppings that rotate daily, from roasted vegetables to lentils or fava beans. A large serving of hummus is paired with a side of perfectly warmed house-made pita bread.
I decided to share this basic recipe (sans toppings) today, but don’t be afraid to make it extra fancy with dried spices or any other topping your heart desires. I’m thinking about doing roasted beets or lamb meatballs next time. And there will definitely be a next time!
What’s your favorite way to eat/serve hummus?
- 1 cup dried chickpeas
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup water
- 1/3 cup lemon juice
- 1/3 cup tahini
- 3 cloves garlic, peeled
- 1/2 teaspoon salt
- olive oil, to garnish
- parsley, to garnish
- Add dried chickpeas, salt and baking soda to a crockpot and add water to cover 2". Stir and cover to cook on high for four hours.
- Pour out any remaining liquid.
- Add chickpeas, water, lemon juice, tahini, garlic and salt to a food processor and process until completely smooth. You may have to leave the processor on for a few minutes, and/or stop to push the sides down.
- Serve and top with olive oil and parsley.