Hummus
This is a recipe from Ottolenghi’s cookbook, Jerusalem. There are two musts in this recipe: you must add the baking soda when cooking the chickpeas and the hummus must be served at room temperature (if not slightly warmed in the microwave). If the hummus appears thick (especially after refrigeration), stir in 1-2 tablespoons hot water. The baking soda softens the chickpeas, resulting in a hummus with ultra-smooth consistency. Without the baking soda, you will end up cooking the chickpeas for hours and still end up with chunky hummus. Serving this dish at room temperature brings out the full effect and flavor of the dish.
Servings Prep Time
8people 10minutes
Cook Time Passive Time
20minutes 8 hours
Servings Prep Time
8people 10minutes
Cook Time Passive Time
20minutes 8 hours
Ingredients
Instructions
  1. Put chickpeas in a large bowl and amply cover with cold water. Leave to soak overnight.
  2. The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 7 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, for 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
  3. Drain chickpeas. You should now have roughly 3 cups. Place chickpeas in a food processor or blender and process until you get a stiff paste. With the machine still running, add tahini paste, lemon juice, garlic and salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
  4. Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Recipe Notes

Recipe excerpted from Ottolenghi’s cookbook, Jerusalem 

In the photo above, I topped the hummus with Mediterranean Feta Salsa. 

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