Hummus from 'Jerusalem' | Fresh P

Published on Jan 8, 2014

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A basic hummus recipe that is genius in it's construction. Instead of cooking garbanzo beans for 1.5 - 2 hours Ottolenghi & Tamimi sauté their soaked chickpeas in a little soda to help dissolve the skins so they cook in 20 - 40 minutes. Partially dissolving the skins also makes the hummus creamier. The addition of ice cold bean liquid helps loosen the hummus making this the fluffiest, most ethereal version I've tried yet. 
1 1/4 cup dried chickpeas* (3 1/2 cups after cooking)
1 teaspoon baking soda
6 1/2 cups water
1 cup plus 2 tablespoons (270 g) tahini**
4 - 4 1/2 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 - 7 tablespoons ice cold water
extra virgin olive oil to drizzle on top

Soak your chickpeas overnight. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. 

Next add the water and bring to a boil. Cook for 20 to 40 minutes, depending on the freshness and the size. Skim off any foam that floats to the surface. When done your chickpeas should be very tender, breaking up easily when squeezed between your fingers, but not mushy. Reserve a cup of their cooking liquid before you drain your peas. You should have roughly 3 1/2 cups. 

Place the chickpeas in a food processor and process until you get a smooth stiff paste. With the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste. 

Taste. Adjust for acid and salt. 

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. This gives the garlic time to 'bloom'. Refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. When you're ready to serve smooth it out in a swirl on a shall plate or shallow bowl, drizzle it with olive oil, a few chickpeas, paprika, za'atar, parsley or a few toasted pine nuts. 


This hummus will keep in the refrigerator for up to three days.

Recipe from Yotam Ottolenghi & Sami Tamimi's Jerusalem (Ten Speed Press, 2013) 

*The smaller the chickpeas the better, my preferred variety are the tiny thin skinned pedrosillano variety grown in Washington state, available through PNW Specialty Foods and also available for bulk order through Whole Foods bulk food managers. 
**the tastiest tahini available in the US is this one 

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