Below is my husband's hummus recipe. It's the only hummus we eat. For many years we bought ours at the supermarket and occasionally had some above average hummus at specialty restaurants. But he never felt he had tasted a really great hummus, and so decided to take the challenge and create the best hummus recipe in the world.
720 gr cooked chickpeas, preferably Bulgarian or Hadas variety or the smallest size you can find (about 300gr dry, before soaking and cooking)
300-375 ml liquid from the cooked chickpeas
400 ml fine quality tahini
100 ml fresh squeezed lemon
4 Tbsp olive oil
1 tsp ground cumin
1 tsp fresh crushed garlic
1 1/2 tsp salt
To prepare chickpeas, place in bowl and sort through, throwing out small stones and shriveled or dark colored chickpeas. Rinse in a colander, return to bowl, cover with cold water and let sit for 12-14 hours rinsing every 4-6 hours.
Drain chickpeas and transfer to cooking pot*. Cover with fresh water plus one inch (3 cm) and bring to a boil. We prefer not to add baking soda or salt. Although they speed up cooking time, they affect texture and taste and reduce nutritional value.
When water boils, skim off foam.
Cover and simmer until peas are very soft and easily mashed. This could take anywhere from an hour to 5 hours depending the variety. The smaller ones take longer to cook.
*Using a pressure cooker is a definite time saver, cutting cooking time by at least 50% depending on the pressure cooker you have.
Transfer cooked, drained chickpeas to food processor.
Add 300 ml of the cooking liquid, tahini, spices, olive oil and lemon, and blend for a about a minute. Taste and adjust seasonings and add liquid if mixture is too thick, scrape the sides and bottom, and process again, until texture is smooth and creamy. This will take a few minutes.
To serve place a few tablespoons in a deep plate. Using the bottom side of a soup spoon, spread the hummus around the plate until you make a shallow well in the center with the hummus rising higher at the edges. Decorate with a sprinkling of paprika and cumin, about a tablespoon of roasted pine nuts in the center, some chopped parsley and top off with a teaspoon or 2 of extra virgin olive oil. Serve with fresh pita bread or use as a dip with fresh vegetables. Leftovers can be refrigerated for 3 to 4 days.