So good it deserves a definite article. Also, so easy! Based on Yotam Ottolenghi and Sami Tamimi’s recipe (but much faster), it’s sure to become your go-to dip and spread.
You’ll never eat another hummus again:
- 1 15-ounce can of chickpeas, drained
- 1 tsp baking soda
- juice of one lemon
- 1/3 cup tahini paste
- 2-4 cloves of garlic, pressed or chopped super-fine
- 1 tsp salt
- 1/4 cup ice water
Yotam and Sami note that simmering your chickpeas with some baking soda will help take the skins off (friction!). We want our hummus to be super smooth. So the first thing to do is to pop the baking soda in a large pot with your chickpeas, and stir them continuously over medium heat for 2-3 minutes. You should notice that some of the chickpea skins will begin to fall off almost right away. The baking soda will start to make a film on the pot, so be careful it doesn’t burn–just scrape it off with a wooden spoon.
Next, add 4-6 cups of warm water to the pot and bring the whole thing to a rolling boil on high heat. Start a timer for 20 minutes from the time you add the water. As the chickpeas boil, foam will form on the surface of the water, and some skins will float to the top. Skim these off when you can, but don’t worry about getting all of the skins out.
After 20 minutes, the chickpeas should squish with little resistance if pressed between your thumb and forefinger. Drain the chickpeas in a colander and run it under hot water to try and get any more loose skins out. Shake the excess water from the colander, and pat the chickpeas dry with a paper towel. Then process them for a quick minute, until a smooth paste forms.
Combine the tahini paste, lemon juice, salt, and garlic, and then process this mixture with the chickpea paste. Once it’s smooth and even, slowly add the ice water to the processor while it runs.
You’re done! Just let it rest for 30 minutes in a container or bowl covered with plastic wrap, and refrigerate (or eat!).
This hummus can be blended with other ingredients for added flavor, like roasted peppers, grilled onions, or hot sauce. It’s also great topped with olive oil, or served with spiced ground beef and pignoli nuts ladled on top.