The Perfect Hummus
by Amelia Bailey
Ahhh, Hummus. A seemingly simple dish, and yet that perfect balance of acidity, earthiness and creamy texture eludes me!
Finally, I’ve found the perfect hummus recipe with one secret ingredient: baking soda. It is SO simple, and the results are perfect. Thank you Yotam Ottolenghi and Sammi Tamimi and your cookbook Jerusalem!
1 1/4 cups dried chickpeas
1 teaspoon baking soda
6 1/2 cups water1 cup plus
2 tablespoons tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons ice cold water
1 pinch salt, to taste
1 dash good-quality olive oil, to serve (optional)
1. Put chickpeas in a bowl with cold water at least twice their volume. Soak overnight.
2. Drain chickpeas. Place dried chickpeas and baking soda in medium saucepan over high heat. Fry for about 3 minutes, stirring constantly. Add water and bring to a boil. Lower to a simmer and skim off any foam. Let cook for about 20-40 minutes, until chickpeas are very tender, break up easily when pressed, but not completely mushy. I cook my Karma chickpeas for only 20 minutes and they’re ready!
3. Drain chickpeas. You should have roughly 3 2/3 cups cooked chickpeas. Place chickpeas in food processor until it forms a stiff paste. With machine still running, add tahini, lemon, garlic, and 1 1/2 tsp salt. Slowly drizzle icewater and let mix for about 5 minutes, until creamy.
4. Let sit for about 30 minutes before serving. I like my hummus roiom temperature, so if storing in the fridge, take out 30 minutes ahead of time. Can be topped with olive oil, roasted pine nuts, cumin, paprika, and extra chickpeas.