I thought I’d had good homemade hummus before, but then I had hummus made from dried chickpeas, instead of canned, and now I know what good hummus is!

Nick Malgieri, the former Executive Pastry Chef at Windows on the World and cookbook author, is a frequent teacher at Les Gourmettes.  The last session he made this recipe by another teacher and author, Paula Wolfert, who has three fabulous Mediterranean cuisine cookbooks.  The difference between hummus made from canned chickpeas and the hummus made from dried is incredible. It’s not hard to do, it just takes a little more forethought, since the beans need to soak overnight.

You can find dried chickpeas in bulk at Whole Foods and health food stores and I get the tahini at Smart and Final, but it too can be found at health food and Mediterranean stores.

Bonus:  There is a food processor tip at the bottom of the recipe.

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