Hummus Michael Solomonov¶
 Total Time |
|---|
| 13.5 hours |
Ingredients¶
- 1 cup (175 g) dried chickpeas
1 tsp (6 g) baking soda- 1 tsp (6 g) baking soda
1 head garlic
0.75 cup (170 g) lemon juice- 0.5 tsp (2.5 g) kosher salt
2 cups (512 g) tahini- 0.5 tsp (1.5 g) ground cumin
- 1 tsp (5 g) kosher salt
1.25 cups (284 g) ice water- some Tahini Sauce (from above)
- some kosher salt
- 0.25 tsp (0.75 g) ground cumin
some paprika
some fresh parsley
some extra-virgin olive oil
Cookware¶
1 large pot
1 blender
1 fine-mesh strainer- 1 food processor
Instructions¶
Step 1¶
SOAK AND COOK CHICKPEAS: Place dried chickpeas (175 g) in a large bowl with baking soda (6 g). Cover with plenty of water. Soak at room temperature for at least 12 hours.
Step 2¶
Drain and rinse the chickpeas. Place them in a large pot with more baking soda (6 g) and cover with at least 4 inches of fresh water.
Step 3¶
Bring to a boil, skimming off any foam. Reduce heat to medium, cover, and simmer for about 60 minutes until mushy and falling apart. Drain well.
Step 4¶
MAKE BASIC TAHINI SAUCE: Break up garlic (unpeeled) and put the cloves into a blender. Add lemon juice (170 g) and kosher salt (2.5 g). Blend on high for a few seconds until you have a coarse puree. Let it sit for 10 minutes.
Step 5¶
Pour the mixture through a fine-mesh strainer into a bowl, pressing hard to extract all the liquid. Discard the garlic solids.
Step 6¶
Add tahini (512 g), ground cumin (1.5 g), and kosher salt (5 g) to the lemon-garlic liquid. Whisk until smooth.
Step 7¶
Whisk in ice water (about 1 to 1.5 cups), a few tablespoons at a time, until the sauce is perfectly smooth, creamy, and pale.
Step 8¶
COMBINE AND PUREE: In a food processor, combine the cooked chickpeas, 1.5 cups of the prepared Tahini Sauce (from above), kosher salt, and ground cumin (0.75 g).
Step 9¶
Process for several minutes until it is uber-creamy, light, and almost fluffy.
Step 10¶
Serving: Spread the hummus in a shallow bowl, creating a well in the center. Dust with paprika, sprinkle with chopped fresh parsley, and add a very generous pour of extra-virgin olive oil.
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