If I didn’t know any better, I would keep buying prepackaged containers of hummus at the supermarket and think that hummus was supposed to taste that way. There are two reasons why I no longer buy it at the supermarket: the preservatives and the taste. After you’ve tasted freshly prepared hummus, store-bought is unsettling, tasteless and kind of funky (not in the George Clinton-type of way.)
I grew up in the 1970s – part of an era of convenience and processed foods. I used to love making my version of queso dip. The recipe goes something like this: Melt Velveeta cheese in a plastic Tupperware container (not BPA free); Microwave for 3-5 minutes (don’t worry, it’s ok if the plastic starts to melt); Add two heaping spoonfuls of Tostitos salsa (back then the jar had a blue label); Enjoy with tortilla chips while scalding your tongue. I found it somewhat odd that an unopened block of “cheese” could stay in our panty to infinity and beyond, but I guess I just didn’t care back then. Now I do.
I never really read food labels until my daughter was born. She has food allergies, so now I must. Initially, I read the list of ingredients to avoid peanuts and tree nuts. However, the more I read, the more uneasy I became with the long list of chemical additives, which are included to preserve freshness, prevent discoloration, enhance flavor and who knows what else – kind of scary and really gross. Yet, I am a realist and know that I don’t avoid all of these nasty additives but I do my best. They are difficult to completely avoid because they are included in A LOT of food, including those we think are healthy choices, and yes, in prepackaged hummus.
So this is the long way of explaining that seven years ago, I was at the supermarket, examining the label of a hummus container. Among the list of ingredients was potassium sorbate, which is a synthetic preservative used to inhibit molds and yeasts in many foods and is documented to cause skin and eye irritations. I don’t think I’ve suffered from these symptoms but it makes me uneasy.
A few years ago, I went to a local Greek restaurant called Lefteris Gyro and ordered a piece of spanakopita and a side of hummus with pita bread. I dipped the pita in the hummus and it actually tasted like something. I had an epiphany. Freshly made hummus is actually REALLY DELICIOUS – warm, ultra-smooth, creamy, and flavorful. It is everything store-bought hummus is not.
Hummus
Print Recipe
This is a recipe from Ottolenghi's cookbook, Jerusalem. There are two musts in this recipe: you must add the baking soda when cooking the chickpeas and the hummus must be served at room temperature (if not slightly warmed in the microwave). If the hummus appears thick (especially after refrigeration), stir in 1-2 tablespoons hot water.
The baking soda softens the chickpeas, resulting in a hummus with ultra-smooth consistency. Without the baking soda, you will end up cooking the chickpeas for hours and still end up with chunky hummus. Serving this dish at room temperature brings out the full effect and flavor of the dish.
This is a recipe from Ottolenghi's cookbook, Jerusalem. There are two musts in this recipe: you must add the baking soda when cooking the chickpeas and the hummus must be served at room temperature (if not slightly warmed in the microwave). If the hummus appears thick (especially after refrigeration), stir in 1-2 tablespoons hot water.
The baking soda softens the chickpeas, resulting in a hummus with ultra-smooth consistency. Without the baking soda, you will end up cooking the chickpeas for hours and still end up with chunky hummus. Serving this dish at room temperature brings out the full effect and flavor of the dish.
Put chickpeas in a large bowl and amply cover with cold water. Leave to soak overnight.
The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 7 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, for 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
Drain chickpeas. You should now have roughly 3 cups. Place chickpeas in a food processor or blender and process until you get a stiff paste. With the machine still running, add tahini paste, lemon juice, garlic and salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Recipe Notes
Recipe excerpted from Ottolenghi's cookbook, Jerusalem
