My Mom’s Hummus Recipe | The Golden Balance

Submerge dried chickpeas in water and let them soak overnight.

After soaking, drain the chickpeas and place them in a large pot, covering them with clean water.

Turn the heat to high and bring the chickpeas to a light bubble.

Add a tiny amount of baking soda to speed up the cooking process, being careful not to add too much to avoid bitterness.

Once it starts to bubble, reduce the heat to low and cook the chickpeas for a couple of hours until tender.

Transfer the cooked chickpeas to a different container and place them in the freezer to cool down.

In a food processor, add the cold or frozen chickpeas and pulse until they are dry and clumpy, resembling play-doh.

Add a lot of lemon juice, a tiny bit of cold water, a generous pinch of salt, and optional cumin, then blend until smooth.

If the hummus is not as smooth as desired, add more water until the desired consistency is reached.

In a hot pan, add a lot of clarified butter and cubed filet mignon, seasoning with a pinch of salt.

Cook the beef on high heat until it gets a nice char and is brown.

Equipment Needed

Dietary

Allergens