I just had the startling realization that I may be a hoarder. I’m not hoarding cats, or lint dating back to 1995, I’m hoarding beans. If we want to get technical, I’m hoarding beans and legumes.
I love beans, but this is getting a little extreme. I am the proud owner of nearly a dozen different kinds of beans. If we add in the lentils, we start getting dangerously close to 20.
Luckily, I love beans (clearly). I love all kinds of beans (also obvious). I like them in salads, soups, stews and dips. And this is the best hummus you will ever make. I 97% guarantee it. The secret? Starting from dried beans.
I know, I know starting from dried takes longer. You have to soak the beans and cook them rather than just draining a can. After an overnight soak, the beans are cooked in salty water with standard mirepoix (celery, onion, and carrot), 16 cloves of garlic and a few chile de arbol.
Once they start cooking go about your day, but check in on the beans once an hour. Don’t think about rushing the cooking, or saying they’re done before they are anything short of the creamiest beans you have ever eaten.
So, now that you have the best tasting garbanzo beans you’ve ever eaten we can make hummus. You better have saved your cooking water because it is the secret ingredient. We aren’t going to need to add any salt or olive oil to the hummus (except to garnish) as long as we have the cooking liquid.