Einat Admony’s My Hubby’s Hummus

Name: My Hubby’s Hummus
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Israeli, Middle Eastern
Ingredients: 3 cups dried chickpeas; 2 ½ tsp baking soda (divided); 1 cup reserved cooking liquid (see tips); 2 large garlic cloves (finely chopped); ⅓ cup tahini; 3 ½ tbsp fresh lemon juice; 5 tbsp olive oil (divided); 1 ½ tsp kosher salt; ½ tsp ground cumin; ⅛ tsp freshly ground black pepper; ¼ tsp sweet Hungarian paprika (for garnish)

Einat Admonyʼs My Hubby’s Hummus recipe tastes incredible. See ingredients & method below.

Classic, creamy hummus: perfect for every occasion.

Many years ago, I taught my husband, Stefan, how to make hummus. Since then, Stefan has become nothing less than a hummus freak, tinkering constantly with my original recipe until, finally, his hummus is far superior to my own. All over the world, the ingredients for hummus are the same. It’s the proportions that make all the difference and Stef has cracked the code.... More

prep

cook

difficulty

Pairs with

Chardonnay

Sauvignon Blanc

Ingredients

3 cups dried chickpeas
2 ½ tsp baking soda (divided)
1 cup reserved cooking liquid (see tips)
2 large garlic cloves (finely chopped)
⅓ cup tahini
3 ½ tbsp fresh lemon juice
5 tbsp olive oil (divided)
1 ½ tsp kosher salt
½ tsp ground cumin
⅛ tsp freshly ground black pepper
¼ tsp sweet Hungarian paprika (for garnish)

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Method

Tips

You’ll need to allow at least 8 hours for the chickpeas to soak.

Put 3 cups chickpeas and 1 ½ tsp of baking soda in a bowl. Add cold water to cover and leave to soak overnight.
Drain the chickpeas and transfer them to a large pot of fresh water. Add the remaining 1 tsp baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells.
Drain, reserving 1 cup of the cooking liquid, and let the chickpeas cool completely.
Combine the chickpeas, 2 garlic cloves, reserved liquid, ⅓ cup tahini, 3 ½ Tbsp lemon juice, 3 Tbsp olive oil, 1 ½ tsp salt, ½ tsp cumin, and ½ tsp pepper in a food processor and puree until smooth and creamy.
When ready to serve, put the hummus on a plate or in a shallow bowl, and garnish with the remaining 2 Tbsp of olive oil and ¼ tsp paprika.
Store the hummus in an airtight container for up to 3 days.

Tags: