I’ve been making hummus for more than a decade now. After being frustrated over the texture — and not being willing to spend a couple of k$ on a dairy homogenizer (how the industrial guys do it), I figured I could sidestep the issue by using garbanzo beans that start out without the skin. How? Pretty simple: chana dal — a kind of chick pea used in South Asian cooking that comes already split. This recipe took me years to get right — and I have numerous friend and neighbor “taste testers” to thank for that, particularly my neighbor Beth who has since passed away. I think of her every time I make it.

2 C chana dal (dry measure) 400g
1–2 Bay leaves
½ C sesame tahini (195g) 185
¼ C avocado oil
¼ C + 2 Tb lemon juice (6Tb)
1 tsp salt 6g (try 7g next time)
1 tsp citric acid 5.5g (or 1½ tsp 8.25g)
¼ tsp pepper
1 tsp dill (optional)
1 tsp cumin
1–4 cloves garlic (to taste)
½ C + 2 Tb cooking water

[Brut: 10–20 hours. Net: 40 minutes]

1. Plate the chana dal as you put it into a pot, removing stones etc.

2. Wash the chana dal several times. Soak in clean water overnight. Then wash again. The grains should absorb most of the water and almost double their volume.

3. Cover chana dal with water. Add Bay leaves. Bring to a boil, then barely boil over very low flame until the grains are very easily crushed when pressed between two fingers. It should take around 3.5–4 hours. When done, sieve the grains and keep the cooking water. Remove Bay leaves.

4. Start with garlic (see note below), oil, lemon juice, spices in food processor. Grind 4 min. Mixture should emulsify.

5. Add chana dal and some of the cooking water, grind well (8 to 10 minutes). Leave it to chill a little while before you continue.

6. Adjust thickness by adding cooking water. If you make a groove in the surface, it should fill in in a few seconds.

Serve with some good olive oil and chopped parsley.

My notes from the time I was developing this recipe
- 1C dry measure chana dal when cooked/drained is 16oz, same as 1 can garbanzo beans)
- If you over blend or food process EVOO it can become bitter, so add it late in the mixing process or use avocado oil.
- To get the most health benefits from garlic, let it sit for 5 to 10 minutes, after cutting and before eating or cooking. The wait allows health-promoting allicin to form. Run the cloves through the food processor first, then let sit.