Houmous aux Fines Herbs


Here's yet another variation on my somewhat obsession with this incredibly delicious and nutritious food. For the herbs I used chives, mint, cilantro, parsley, basil, and oregano simply because that is what is growing in my garden. Use whatever combination, or even single herb, which you'd like.

Houmous aux Fines Herbs
(Hummus with Fine Herbs)

Makes about 3 cups

1 cup dried chickpeas*
2 teaspoons baking soda, divided
1 cup fresh herbs, washed and minced
4 cloves garlic
1/3 cup fresh lemon juice
1/4 cup cold water
1 teaspoon salt
2/3 cup tahini
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Place the chickpeas and 1 teaspoon baking soda in a bowl and cover them with at least 2” of cold water. Cover the bowl and allow to rest at room temperature for 8-12 hours; the chickpeas will double in size.

Drain and the soaked chickpeas, transfer them to a pot along with the remaining 1 teaspoon of baking soda, and cover them with cold water by at least 2”. Bring the pot to a boil, skim and discard any foam that surfaces, then lower the eat to a slow simmer. Cook the chickpeas for 45-60 minutes, or until very soft and falling apart.

Drain the chickpeas then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas and set aside.

Combine the herbs, garlic, lemon juice, water, and salt in the bowl of a food processor and process on high for a minute or two, or until the garlic is pureed. Add the tahini and process for another minute until everything is emulsified and the tahini is slightly aerated. Add the cooked chickpeas and process for 2-4 minutes, scraping the sides once or twice, or until the hummus is smooth and creamy. Transfer to a bowl, cover it, and refrigerate for 30 minutes.

*This recipe can also be prepared by using 2 (15oz) cans chickpeas. Drain them and simmer in water with 1 teaspoon baking soda for about 5 minutes to soften them and release their skins.