Super-Smooth Hummus

Then the idea began to take on steam in some cookbooks and other sites.  And then I got the most life changing in the hummus is a small Middle Eastern restaurant in Mentor, Ohio, of all places … and it’s still warm.  What?!  Hummus can be served in something other than a fridge-cold, also known as tempt which a lot of dull?!

To make this recipe, I basically looked at tons of other recipes and mashed all the parts I liked together; in particular, the smitten kitchen, Yotam Ottolenghi through Jersusalem, Laila Maureen through the rose water of Orange Blossoms and & Michael Solomonov through Zahav.
  • 4 tablespoons freshly squeezed lemon juice
  • 6 to 7 tablespoons ice-cold water
  • 4 garlic cloves, coarsely chopped
  • 1 cup tahini paste
  • 10 ounces (283 grams) dried, peeled chickpeas
  • 7 cups water
  • 1-1/2 teaspoons baking soda
  • Kosher salt, to taste
  • Extra-virgin olive oil, for drizzling
  • Ground sumac, for sprinkling

  1. In the Netherlands a large oven, heavy-bottomed pan, combine the beans, water and baking soda.  Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer for 1-3/4-2 hours, until very tender.  Stay near the pot of water has a tendency to boil!  Skim any foam from the top and add additional water to keep the chickpeas covered, if necessary.
  2. Drain the chickpeas so soft; You must have between 550 and 600 grams of cooked long beans at the moment.  Transfer to process food, add the garlic and process until smooth.  With the machine running, add tahini, lemon juice and ice water, and continue until completely smooth, about 5 minutes.  Season to taste with salt.  Transfer to a bowl and cover with plastic wrap, pressing it touch the surface of hummus.  Let stand at room temperature for 15 to 30 minutes, until thickened and set up.  Serve warm or at room temperature.  Drizzle with olive oil and sprinkle with sumac, if desired.  Serve with pita wedges or pita chips (or both!).

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