You will be amazed at the difference in taste and texture between homemade and store-bought hummus. This version, which is super easy and inexpensive, is creamy, rich, and light. It also has twice as much flavor as what you buy in the market. Paired with grape leaves, it serves as a no-fuss appetizer.
If you’d like to make it a more substantial first course spread, add cubes of feta, olives, grilled red peppers, and toasted pita to the platter.
Serves: 6 to 8
In a medium bowl, add cold water to dried chickpeas so that they are covered by at least 2 inches of water. Add baking soda, wrap tightly with saran, and refrigerate overnight.
Drain and rinse chickpeas well. Add them to a stockpot with fresh water, covering them again by at least 2 inches of water. Bring to a boil and allow to cook until tender, about 45 minutes.
Drain and add chickpeas to food processor. Add ½ cup water, tahini, ¼ cup lemon juice, cumin, and healthy pinch of salt. Puree for 30 second, slowly adding olive oil. Taste hummus and adjust seasoning. (It will probably need a bit more salt and lemon juice.)
If texture is too thick but flavor is correct, add an additional ½-1 cup of water. If it could use a bit more richness, then add ½ cup water and ¼-½ cup oil.
Place hummus in container and refrigerate.
To serve, drizzle olive oil on top and sprinkle with fresh minced parsley, if desired.
In a sauté pan on medium, add 3 tablespoons of oil, onions, and pinch of salt. Sauté until soft, about 6 minutes. Add rice, pine nuts, currants or raisins, and 2 cups of water. Bring to a boil, reduce to a simmer, and cook until water is absorbed. Stir in mint and parsley.
Place several grape leaves on bottom of large stockpot so it is covered completely.
Place 1 leaf on work surface, stem side up, and put 2 tablespoons of filling in lower center of leaf. Fold bottom up, then right and left sides, and roll tightly. Place stuffed leaf, seam side down, in pan.
Repeat process with remaining leaves and make sure leaves fight snugly in pot. Cover leaves with ½ cup oil, 1 cup lemon juice, and 1 cup of water. Place inverted plate on top of leaves so they cook in liquid. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
Remove from liquid and serve.
