Hummus
Hummus is rated
out of
5 by
2.
Prep Time:
20 minutes
Cook Time:
60 minutes
Servings:
6
Serves 6.
Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important ingredients in Middle Eastern cooking. Here it is used to make a garlicky chickpea puree flavored with cumin. If you would like a spicier mix, add a little cayenne pepper. Serve with warm pita or crusty bread.
Ingredients:
- 1 1/3 cups dried chickpeas
- 1/2 cup fresh lemon juice, plus more as needed
- 1/2 cup tahini
- 4 Tbs. extra-virgin olive oil
- 5 garlic cloves, minced
- 3/4 tsp. salt, plus more as needed
- 1/4 tsp. ground cumin
- 2 tsp. chopped fresh flat-leaf parsley
- Large pinch of paprika
- 6 lemon wedges or radishes
- 1/4 cup brine-cured black olives, such as Kalamata
Directions:
Pick over the chickpeas and discard any misshapen chickpeas and stones. Rinse the chickpeas and drain. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or up to overnight.
Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour. Remove from the heat and drain, reserving the cooking liquid.
In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the 3/4 tsp. salt and the cumin. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary. Taste and add more lemon juice and salt, if needed.
Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle with the remaining 1 Tbs. olive oil. Sprinkle with the parsley and paprika. Garnish with the lemon wedges and olives and serve.
Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour. Remove from the heat and drain, reserving the cooking liquid.
In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the 3/4 tsp. salt and the cumin. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary. Taste and add more lemon juice and salt, if needed.
Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle with the remaining 1 Tbs. olive oil. Sprinkle with the parsley and paprika. Garnish with the lemon wedges and olives and serve.
Serves 6.
Adapted from
Williams-Sonoma Lifestyles Series,
Small Plates,
by Joanne Weir
(Time-Life Books, 1998).
Rated 5 out of
5
by
runnerbythesea from
Perfection!
I have tried so many different recipes and this one is by far the best I have ever tried. I cooked the chick peas in my pressure cooker for 22 minutes (no pre-soaking) and then immediately prepared the recipe. Time total was about an hour. Result: A creamy and flavorful dish. Thank you, Williams-Sonoma!
Date published: 2013-08-14
Rated 5 out of
5
by
martawillcox from
Very delicious
Very straightforward and delicious!
Some pointers: I used 2 lemons to achieve the 1/2 cup of juice. I ended up using around 1/2 of the reserved chickpea-cooking liquid to get the right consistency. I will definitely use this recipe again and again!
The yield for me was 3-4 cups.
Date published: 2012-02-06