Classic Hummus

The key to this light and airy dip is to process the freshly cooked beans while they’re still warm, and to add some of the cooking liquid to the mixture. 

Prep time: 20 minutes

Soak time: 1 hour or overnight 

Cook time: 50 minutes

1/2 lb. dry garbanzo beans

Water to cover

Baking soda

2 to 3 cloves garlic

2/3 cup tahini (sesame paste)

1 cup water from cooking beans, divided

1/4 cup lemon juice

1 teaspoon sea salt

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper or to taste*

1/3 cup Chobani Greek Yogurt

Stonefire Naan Bread and Stonefire Naan Chips or cut fresh veggies

Additional yogurt, olive oil, paprika or smoked paprika and chopped fresh 

Italian parsley (optional toppings)

Place garbanzo beans in a large pot with plenty of water to cover. Let stand for 12 hours or overnight, then drain water. Add back to pot with water to cover by at least several inches. Add baking soda and bring to a boil. Reduce heat and simmer, covered, for 45 minutes or until beans are very tender. Reserve a cup of the cooking liquid, then drain the beans well. While still warm, place in a food processor with garlic. Process for 3 to 4 minutes or until very light and fluffy and almost mousse like in consistency. (Don’t shortcut this step – the additional mixing will give you the best texture.) Add tahini, 1/2 cup cooking liquid, lemon juice, sea salt, cumin and cayenne pepper and process again well. Add yogurt and process just until blended.  Spoon a portion of the warm hummus into a bowl and top with any optional toppings. Best served with naan bread or naan chips and cut fresh veggies. Store remaining in an airtight container in the refrigerator until ready to serve. 

*Omit if adding spicy flavors like buffalo wing or chipotle. 

Variations:

Chipotle Carrot

Simmer 1/2 cup diced carrots until very tender. Drain well, then place in a small blender or food processor with 3/4 cup prepared hummus and 1 teaspoon minced chipotle peppers and 1 teaspoon adobo sauce from can. Process until very smooth. If desired, add 1/4 cup fresh cilantro leaves and pulse to chop. 

Buffalo Wing Hummus

Stir together 1 cup prepared hummus with 3 to 4 teaspoons buffalo wing sauce. Great on a turkey or chicken sandwich or with celery sticks for dipping.

Notes:

• To speed soak, bring the water and beans to a boil and simmer for 5 minutes. Remove from heat and let stand for 1 hour. 

• Save a handful of cooked beans to use as a garnish for the finished dip.

• Make sure sesame paste is thin and not dense and thick. If the liquid and solids have separated, stir until well mixed. If tahini is too thick, add additional cooking liquid from beans. 

Serving suggestions:

• Greek Hummus and Yogurt Dip

Spoon a layer of hummus into a shallow bowl and spread with a thin layer of plain yogurt. Top with pitted kalamata olive wedges, diced roasted red bell pepper or diced tomato and sliced green onion. Finish with a sprinkle of crumbled feta cheese and chopped fresh oregano, if you like. 

• Hummus Egg Sandwiches

Spread a layer of hummus onto a toasted personal-size naan bread. Top with roasted red bell peppers, sliced green onions and a fried egg. Finish with chopped fresh parsley, if you like.