This is my go to recipe. I love the brightness of the lemon and how fluffy and creamy this method is compared to many commercially available hummus options. It is absolutely worth starting with dried chickpeas - it completely changes the texture for the better.
Hummus:
3 cups dried chickpeas
2 tbls chopped garlic
1/3 cup tahini (my preferred brand is Krinos)
Juice and zest from 2 large lemons (about 1/4 cup of each)
2 tsp kosher salt
1 cup ice water
olive oil and spices to garnish
Soak chickpeas overnight in cool water with 1 tbl baking soda to loosen their skins.
Bring water to boil, add chickpeas and cook for 30 minutes. Drain and discard skins.
Add garlic to food processor and add chickpeas while still warm and process for a full 5 minutes until a smooth paste forms- this is critical for a light, fluffy texture and I find adding the garlic first allows the hot chickpeas to cook the raw bite from the garlic. If you prefer a bigger garlic flavor, add garlic after the chickpeas have cooled at next step.
Add tahini, lemon juice, and salt. Process for 1 minute. Using the feed tube, stream in ice water and process another 5 minutes.
Scoop hummus into a bowl and don't smooth the surface too much. The recipe I based this on says it should look like sand dunes. Sprinkle your choice of spice to garnish and drizzle with olive oil. For this event I used my homemade za'atar blend, but I typically use Aleppo pepper. This hummus freezes beautifully and I throw it in a gallon ziplock and use it as an icepack for my camping events.
Comments
Post a Comment