Basic Hummus | Ottolenghi {recipe}

ottolenghi basic hummus{image via instagram. follow: The Delicious}

My relationship with Ottolenghi…it’s complicated.

This is, what is to me, an unconventional recipe for basic hummus, as it has no olive oil that goes into the hummus. Maybe this explains why all this time, no matter how painstakingly I remove every chickpea skin, no matter how fiendishly I process the chickpeas in the food processor, no matter how much I drown the chickpeas with olive oil, my homemade hummus is grainy.

Basic Hummus {recipe}

recipe from the Jerusalem cookbook by Yotam Ottolenghi and Sami Tamini, with my mods indicated. I am obsessed with this cookbook right now.

serves 2-4

INGREDIENTS

1¼ cups dried chickpeas
1 teaspoon baking soda
6½ cups water (for cooking chickpeas)
1 cup plus 2 tablespoons light tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6½ tablespoons ice cold water
salt
(I garnished with olive oil, whole chickpeas, and chopped parsley)

DIRECTIONS

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak 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. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.

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  • Ana-Maria

    Had hummus for breakfast just this morning. Love it! I make it the same as Ottolenghi but without peeling every chickpea. But I will try the cooking method as up until now I would just boil them in plain water. So thanks for the suggestion! Love the photo! :)

  • http://www.foodpleasureandhealth.com/ Dixya Bhattarai RD

    thank you for sharing this because I have always wondered about the consistency too.

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