Chef Jeff's hummus Recipe.
Most people buy pre-made humus just because making humus is a real pain in the ass. Either the flavor is hard to match up with humus they had before, or what they have had from a restaurant seems almost impossible to recreate.
Luckily for you, my humus recipe isn't all that hard, and blows restaurant humus out of the water. Which by the way, the humus you get from restaurants usually comes from a supplier, pre-made out of a bucket. So, don't fret over trying to recapture the taste of a humus you had before, make mine and maybe you'll be inspired into making your own flavorful original humus.
Roasted Garlic and Roasted Red Pepper humus Recipe
You will need a powerful food processor or a mixing bowl and masher, if you go with the later, just know your arms will be sore as heck when and if you manage to finish this recipe. :)
12 cups drained and rinsed Garbanzo Beans
4-5 Whole Roasted and seeded Red Peppers
4-5 cups Roasted and peeled Garlic cloves. (Attached Pan Roasted Garlic Recipe is below)
2 cups Sesame Paste
1 1/2-2 cups Olive oil or reserved olive oil from the roasting of the garlic
2-3 teaspoons Curry Seasoning
1-2 teaspoons Kosher Salt
The Juice of 5 lemons
1 cup Drained Red Kidney Beans
1 Cup Cilantro (Whole or stems removed)
1/4 Cup Fresh Basil
1/4 Teaspoon Cumin
2 Tablespoons Warm Honey
1/4 cup Warm Sesame oil
1/4 or less Teaspoon Cayenne Pepper (To Tastes)
1-2 teaspoons Pan heated Black pepper or white. ( Heated Pepper has a bit more flavor and less bite)
Now I did say this recipe is easy, remember? Ha! I lied!! No no, just kidding, actually this recipe for this hummus is easy, but does take longer should you not have a food processor.
Now let's get to the basics of humus making before I get into this recipe. humus can be made using any bean available. The most widely used bean or type of bean is the garbanzo of course, but you can make humus using any type of bean around. There is black humus, red humus, green humus, and a wide assortment of different flavored humus you can easily make. While white humus is basically the mainstay in middle-eastern recipes, variations of humus can be created using different colors of the bean spectrum, so don't be afraid to try another type of bean in my recipe.
A few types of humus I have had before were smooth and some were a little choppy or slightly chunky. I like my humus smooth and a bit pasty. That would be my idea of a good humus, easily spreadable and thick. My recipe above for my roasted Garlic and Red Pepper humus should be smooth and thick when finished.
How to make my humus.
First, place both the kidney beans and garbanzo beans in a food processor with both the olive oil and sesame oil, sesame paste, garlic and peppers. Blend thoroughly until smooth and thick. I add the salt and black pepper till I taste both the salt and a little heat from the pepper, but never over pepper or salt the humus. Add all other seasonings till it meets your tastes. I like to taste the curry in this hummus recipe, but not to have the taste overwhelmed by it in the humus.
Roasted Garlic Comfit: I normally make regular garlic comfit for use all around in a kitchen. Garlic comfit can be used in dressings, vinaigrette, sauces and for cooking meats and vegetables, etc. The value of the garlic flavored oil and the garlic to me is a lot like bacon drippings, pure gold in any kitchen. To make roasted garlic comfit, simply place the cups of garlic in the above recipe in a sauce pan, cover with 2-3" olive oil and heat rapidly, watching closely till the garlic cloves are browned and soft. Regular garlic comfit would be made almost the same way, except you heat it slowly and cook the garlic till soft, not browned.
To make the pita chips in the picture above, simply quarter or eighth a stack of Pita Bread, toss in a little seasoning and olive oil, spread on a sheet pan and bake till crisp. I hope you will enjoy my humus recipe and love trying different beans to make your own!
Chef Jeffrey Kaufman
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