I’m a fan of hummus. It’s nutritious, tasty and makes for a great snack when you’re in a hurry. Although I’ve made my own for a while now, it’s always involved grabbing a can opener and cranking open a tin of organic garbanzo beans. But no more. I’m now a convert to cooking my own chickpeas.
I’d heard that dried beans are better for many reasons: 1) they’re cheaper (buy in bulk at Wholefoods) 2) they can be easier to digest if you soak them for 12 hours and cook them to your preferred doneness 3) they simply taste better and, 4) it’s better for the environment if you not chucking another can in the recycling.
I’ve recently updated this recipe based on a cooking class I took with an Israeli chef. It turns out that hummus is designed to be a meal, and served warm. I can tell you that it completely changes everything! In a good way. Absolutely delish.
*Note: Two friends swear by using a pressure cooker to cook the garbanzo beans. Apparently it takes less than 20 minutes and makes for sublime results.