Recipe: Graham's Hummus

Graham cooks many delicious foods, but his hummus is at the top of my favorites list. The way he makes it is tricky to capture in recipe form. He blends cooked chickpeas in a food processor and adds a little tahini, lemon juice, and bean broth. Then he tastes the hummus and repeats the process several times, adding a little more of each ingredient, blending, and tasting until the hummus has the flavor and texture he wants. Consider these measurements guidelines; you might prefer your hummus to be thicker or more lemon-y.

Graham’s Hummus

Serves 4 to 6

2½ cups dried chickpeas

2 garlic cloves, peeled

Fine sea salt

Extra-virgin olive oil

2 tablespoons tahini

1½ lemons

Za’atar, for sprinkling

Soak the chickpeas in plenty of water overnight. 

Drain the chickpeas and transfer them to a large, heavy-bottomed pot. Pour in enough water to cover the chickpeas by about 1 inch. Add the garlic, 1 teaspoon of salt, and 1 tablespoon of olive oil. Partially cover the pot with a lid and bring to a boil over high heat, then turn down the heat so that the liquid simmers gently. Cook until the chickpeas are almost completely tender but still keep their shape, 1 to 2 hours.

Remove from the heat and let the chickpeas cool in their broth for 30 minutes.

Strain, reserving all the broth. Transfer the chickpeas to the bowl of a food processor. (At this point, add the remaining ingredients little by little and taste the hummus often—see note.) Add 1 tablespoon of tahini, the juice of ½ lemon, and ¼ cup of broth. Blend until smooth. Add 1 tablespoon of tahini, the juice of ½ lemon, and ¼ cup of broth. Blend for 20 seconds, then taste. Add ¼ teaspoon of salt. Blend for 20 seconds, then taste. Add the juice of ½ lemon and 2 tablespoons of broth. Blend for 20 seconds, until very smooth.

Serve the hummus drizzled with olive oil and sprinkled with za’atar, if you like.