I first tasted my friend Aviva’s hummus over our New Year’s trip and I have to say that it is the best hummus I have ever had. Something about the creaminess and the kick of garlic makes this sensational.
I met Aviva just last May through a mutual friend in the U.S. and we bonded instantly over our love of food and cooking. In the last couple of weeks, I have had many opportunities to cook with her and what I love about Aviva is that she always cooks meals and dishes with 150% enthusiasm and effort AND her food is delicious.
I recently saw an episode of “The Mind of a Chef” when David Chang eats at the yakitori restaurant, Bird Land, in Tokyo. I remember the chef saying, “you cannot betray what they expect, but you have to go above it in some way too.” This resonates with me in how Aviva cooks because when she cooks a dish, she wants to make sure that it’s the best and she will take all the time to do it without shortcuts.
I am in no way trying to compare ourselves to a Michelin-starred chef, but I do believe and know that when you cook with so much effort and love, this does translate in your food. Well, as long as you CAN cook, that is…
After 2 coaching sessions, here is Aviva’s hummus recipe.
4 cups (500 g) dry chickpeas
water to soak & cook chickpeas
1 1/4 cups (295 ml) water
3/4 cup (180 g) tahini
6 tbsp (87 g) extra virgin olive oil
3 tsp (17 g) salt
2 lemons, cut into segments
6-7 cloves of garlic
premium extra virgin olive oil (optional)
- Place your dry chickpeas in a large bowl or pot and fill with cold water until the chickpeas are fully immersed in water with at least 1-2 inches of water above the peas. Cover and soak them overnight at room temperature.
- Drain the chickpeas and place them in a medium-size pot and fill with water again until the chickpeas are fully immersed in water with about 1 inch of water above the peas. Bring the peas to a boil and continue to boil at a medium-high heat for approximately 25-30 minutes or until well-cooked (this may vary depending on the brand of chickpeas so taste to see if they are tender after at least 20 minutes).
- When the chickpeas are fully cooked and tender, drain them, rinse with cold water and let them cool to room temperature.
- Place the cooked chickpeas into a large food processor (if you have a smaller one, you can work in 2 batches) along with 3/4 cup of water, 3/4 cup tahini, 6 tbsp extra virgin olive oil, 3 tsp salt, lemon segments and garlic cloves. Pulse on a high speed until all ingredients are well blended. It will take several minutes for the chickpeas to become well blended.
- Check the consistency of your hummus and add in the remaining water in a 1/4 cup at a time as chickpeas can vary in how much water they absorb during the soaking process. If needed, add in more water to your liking of consistency.
- Garnish with zatar and a generous drizzle of premium extra virgin olive oil and serve with your choice of fresh vegetables.
- This hummus is extra good with kohlrabi sticks, which is a vegetable I only became familiar with when I moved to Switzerland. Another name for kohlrabi is German cabbage and it’s crunchy, sweet and delicious. Apparently, it’s Heidi Klum’s favorite snack.