Hummus Recipe, Creamiest Balaboosta Hummus Recipe, Creamy Hummus

Recipe for Creamiest Balaboosta inspired Hummus Recipe. Made with homemade Tahini. Original recipe from Balaboosta cookbook by Einat Admony. With step by step pictures.

I have eaten many hummus but this one inspired from the Balaboosta has to be THE ONLY HUMMUS RECIPE you will ever need. I am a great fan of the Israeli born NYC chef Einat Admony. This hummus is a dynamite, divine, smooth, silky, really really oh so good. There are a few secrets to making a good hummus. Basically two things.

# Fall apart tender chickpea / garbanzo beans.
# Chickpea – Tahini ratio. (We will be making our own home made Tahini for this recipe)

Lets make this irresistible, velvety king of dips. I eat it with my toast, slather on carrots, or just take a bowl of hoomooz (I can never pronounce hummus that way. But I try!) and sit in front of the teevee. Come with me you Balaboosta!

Balaboosta (n.)(bah-lah-boo-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. Balaboostas love their husbands (hmm…hmm…most of the time, that is.)

So the first thing in doing this great ethereal hummus is to start soaking the dried chickpea the previous day in water and baking soda. The baking soda does the magic to get fall apart tender chickpea.

Dump the chickpeas in a large bowl and add 3/4 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain. Now we need to cook the chickpea. You can cook the chickpea in a pressure cooker or in a pan.
Pressure cooker method
Add lots of water in a pressure cooker (3 cups) and add 1/2 teaspoon of baking soda. Cook for 10 whistles and switch off the flame. Wait for the pressure in the cooker to release naturally. Drain the chickpea and reserve 1/2 cup of the chickpea water. Set aside.
Pan Method
Add lots of water in a bowl (5-6 cups) and add 1/2 teaspoon of baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. Drain the chickpeas, reserving 1/2 cup of the chickpea water. Set aside.

In both methods, let the chickpea cool completely before proceeding.

I made fresh Tahini paste for this recipe.  Here is how. Take a pan and dry roast the white sesame seeds on low flame until very slightly brown and fragrant.

Grind it in a spice grinder / small mixie jar to a powder. Add in the olive oil and grind it into a very fine paste.

Now, say with me – making tahini at home is very easy! I just made enough Tahini just for this recipe.

Now lets crank up the mixer to make hummus.

Combine the cooked chickpea, garlic, reserved liquid, tahini paste, lemon juice, Olive oil, salt, cumin, and pepper in a food processor / mixie and puree until really smooth and creamy. Add a little more water if the hummus is really thick. Plop the hummus on a plate or in a shallow bowl.

When ready to serve, drizzle with olive oil and sprinkle with red chilli powder.

Creamiest Balaboosta Hummus Recipe

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★★★★★

5 from 1 reviews

• Author: Kannamma - Suguna Vinodh
• Prep Time: 12 hours
• Cook Time: 5 mins
• Total Time: 12 hours 5 mins
• Yield: 5 servings 1x

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Description

Recipe for Creamiest Balaboosta inspired Hummus Recipe. Made with homemade Tahini. Original recipe from Balaboosta cookbook by Einat Admony.

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Ingredients

For the Hummus

• 1 cup dried chickpeas
• 3/4 teaspoon plus 1/2 teaspoon baking soda
• 1/2 cup chickpea cooking liquid (drained after cooking chickpea)
• 1 large garlic clove, finely chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 3/4 teaspoons salt
• 1/4 teaspoon ground cumin
• Pinch freshly ground black pepper

For Tahini

• 1/4 cup white sesame seeds
• 2 tablespoon extra virgin olive oil

For Garnish

• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red chilli powder or paprika for garnish

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Instructions

For Tahini

1. Take a pan and dry roast the white sesame seeds on low flame until very slightly brown and fragrant.
2. Grind it in a spice grinder / small mixie jar to a powder. Add in the olive oil and grind it into a very fine paste.

For Hummus

1. Dump the chickpeas in a large bowl and add 3/4 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain. Now we need to cook the chickpea. You can cook the chickpea in a pressure cooker or in a pan.
2. Pressure cooker method
3. Add lots of water in a pressure cooker (3 cups) and add 1/2 teaspoon of baking soda. Cook for 10 whistles and switch off the flame. Wait for the pressure in the cooker to release naturally. Drain the chickpea and reserve 1/2 cup of the chickpea water. Set aside.
4. Pan Method
5. Add lots of water in a bowl (5-6 cups) and add 1/2 teaspoon of baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. Drain the chickpeas, reserving 1/2 cup of the chickpea water. Set aside.
6. Combine the cooked chickpea, garlic, reserved liquid, tahini paste, lemon juice, Olive oil, salt, cumin, and pepper in a food processor / mixie and puree until really smooth and creamy. Plop the hummus on a plate or in a shallow bowl.
7. When ready to serve, drizzle with olive oil and sprinkle with red chilli powder.

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• Category: Dips
• Cuisine: Middle Eastern