Good hummus is hard to find; I find that most lack the acid needed to balance the nutty richness of tahini and olive oil, making it fall flat on your tongue. A little extra lemon juice completely transforms hummus into something much brighter in flavor. That’s why the best hummus is homemade — besides, nothing could be simpler or more satisfying.
I firmly believe that my mother’s hummus is the benchmark for all other hummus out there. She personally taught our chef Eddy how to make it, and he in turn has trained all of our crew to make exceptionally delicious hummus.
I keep a blend of ground toasted cumin and coriander in my spice set; it’s a great addition to Middle Eastern and Mexican dishes. I usually toast 2 tablespoons each of the whole spices in a sauté pan on low heat until aromatic and lightly toasted, about 2 minutes. Once cooled, I grind in a coffee grinder reserved for spices; a mortar and pestle also works.
|2||large garlic cloves, smashed|
|1½||cups cooked garbanzo beans (from a 15-ounce can, rinsed and drained)|
|3½||Tbsp. freshly squeezed lemon juice, plus more as needed|
|3||Tbsp. warm water, plus more as needed|
|2||Tbsp. extra-virgin olive oil|
|¼||tsp. ground toasted cumin/coriander combo (or ⅛ tsp. each if not making the blend)|
|~||Pinch of cayenne pepper|
This content is from the book Bi-Rite Market’s Eat Good Food by Dabney Gough and Sam Mogannam.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better