Taking a cue from Ottolenghi’s cookbook, Jerusalem, I made a this marvelous, extra creamy hummus.
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hour
Yield:8-10 servings 1x
1 1/4 cups dried chickpeas
1 teaspoon baking soda
6 1/2 cups water
1 jar (11 ounces) Soom brand tahini
1/4 cup freshly squeezed lemon juice
3–4 cloves garlic, crushed and chopped
1–1 1/2 teaspoons kosher salt
6 1/2 tablespoons ice water
Extra virgin olive oil, to serve
Pepitas, to serve
Soak the chickpeas overnight (or at least 6 hours) in cold water until they double in size.
Drain the chickpeas and place in a saucepan with the baking soda. Cook over high heat for about 3 minutes, stirring constantly. Add water and bring to a boil.
Reduce heat to a simmer and cook for 20-40 minutes, skimming off any foam or skins from the top, or until chickpeas are very tender, but not mushy.
Drain and place chickpeas in a food processor. Process for a minute or two, until a paste forms. Then, with the processor running, add the tahini, lemon juice, garlic and 1 teaspoon salt. Slowly add in the ice water and process for a full 5 minutes until the hummus is smooth and creamy. Taste and add another ½ teaspoon salt if desired.
Scrape into a bowl, cover and let rest 30 minutes. To serve, drizzle with olive oil if desired. I sprinkled with pepitas for some color and crunch.