TAHINI SAUCE

For the best flavor, use tahini paste from Lebanon, Jordan, Palestine, or Israel.

1. Spoon a couple of tablespoons of tahini paste into a small bowl.
2. Add two crushed garlic cloves, the juice of one lemon, and a pinch of salt. Stir until the mixture thickens into a paste.
3. Slowly add water, a little at a time. It may appear to separate initially—don’t worry, just keep stirring.
4. Gradually add more water until the mixture comes together and becomes smooth. Avoid adding too much water, as this can make the sauce too runny.
5. Taste and adjust the garlic, lemon juice, and salt as needed.
6. Refrigerate. If the sauce thickens too much, stir in a bit more water to reach the desired consistency.

CONFIT GARLIC OIL

1. Add 1 cup of olive oil to a saucepan along with about 10 garlic cloves, a few sprigs of thyme, and one green chili.
2. Cook over medium-low heat with the lid on for about 25 minutes, or until you see bubbles forming.
3. The garlic should smell sweet rather than harsh when ready.
4. Remove from heat and pour the oil into a bottle or jar.
5. Use it in salads, sandwiches, or anywhere you want a rich garlic flavor. This oil keeps for a long time.

HUMMUS

Preparing Chickpeas:

• Canned Chickpeas: Use Spanish or Portuguese varieties packed in water.
• Dried Chickpeas: Soak them in water with a pinch of baking soda for 24 hours. This softens the skins and allows the water to penetrate. The chickpeas will double in size.

1. Drain the soaked chickpeas and place them in a saucepan. Add water to cover by about 2 inches, and 1/2 teaspoon of baking soda.
2. Boil for 30 minutes to 1 hour, depending on the quality of the chickpeas. Add 1 teaspoon of salt during the last 15 minutes (adding salt earlier can toughen the skins).
3. Skim off any foam. The chickpeas are ready when they crush easily between two fingers.
4. Drain the chickpeas, setting some aside for garnish. Place the rest in a food processor.

Making the Hummus:

1. Allow the chickpeas to cool slightly. Add tahini paste (a generous amount), eight garlic cloves from the confit oil, salt, and the juice of 1 1/2 lemons.
2. Blend for 2–3 minutes, then taste. Adjust with more salt, lemon juice, or garlic if needed.
3. Gradually add 1/4 to 1/2 cup of cold water while blending. The cold water reacts with the warm chickpeas, creating volume.
4. Blend until the hummus is very smooth. It will be runnier than store-bought but will firm up once refrigerated.

PLATING THE HUMMUS

1. Spread the hummus on a flat plate, creating a small well in the center.
2. Drizzle the tahini sauce over the top. Using tahini in both the hummus and as a garnish adds a unique contrast in texture.
3. Add two garlic cloves from the confit oil on top for added flavor.
4. Garnish with chopped parsley, sprigs of thyme, the green chili, and a drizzle of confit garlic oil around the edges to keep it from drying out.

Enjoy your rich, flavorful homemade hummus!

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What I Learned

Making the tahini sauce took me a couple of tries to get right. You’ll know you’re on the right track when the mixture starts to separate as you stir. Adding water gradually brings it back together, creating a lighter and creamier consistency. Choosing the right brand of tahini paste truly makes a difference. I initially used a common jarred brand and later tried one of the recommended sources—the difference in taste was remarkable!

The confit garlic oil was surprisingly simple to make, and the aroma filled the house with a warm, inviting fragrance. It’s such a versatile technique that I’ll definitely be using it in other recipes.

For the hummus, I used canned chickpeas from a local brand, and it turned out great. In the future, I plan to try it with chickpeas from the recommended sources. While it’s hard to imagine improving on the flavor, I’m curious to see how much of a difference it makes!

Plating the hummus was the moment everything came together. Not only did it look stunning, but the flavors were incredible. This was, without a doubt, the best hummus I’ve ever had.