There’s not much that needs saying with this recipe. It’s hummus. Who doesn’t love hummus? But before you scoff and think about your off-the-shelf variety, it’s not like that. Grocery store hummus is a grainy, grey goop compared to the silky, subtle flavour of the real thing. And this recipe is the real thing.
This hummus takes a little bit of effort but is worth every step and so reliable that it was featured on Food52. The recipe comes from Yotam Ottolenghi & Sami Tamimi’s book Jerusalem and will elevate your snacking experience beyond your wildest dreams. Don’t skip adding the water, it might feel counterintuitive, but it helps loosen and lighten the mixture. And don’t worry about all the little skins that float off the chickpeas when you simmer them. In most other recipes, you’ll be asked to remove the skins – a painstaking process – but the beauty of this recipe is that you can keep the skins in, and it won’t result in the grainy texture that usually happens when you do this.
1 1/4 cups dried chickpeas
1 tsp baking soda
6 1/2 cups water
1 cup plus 2 tablespoons tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tbs ice cold water
Olive oil (the best you’ve got)
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 and cook them off with the baking soda in a pot for about 3 minutes, stirring constantly.
Add the water and bring to a boil. Cook for between 20-40 minutes, skimming off any foam and any skins that float to the surface. They should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas and put them in a food processor and whiz until you get a stiff paste. 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.
If you’re not serving it up the same day, cover the surface area in some good olive and store in the fridge. It’s best eaten at room temperature.