epicurious5.0
Creamy Hummus
Using dried chickpeas elevates Yotam Ottolenghi's homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by fresh lemon juice.
👥 6 Servings👤 Yotam Ottolenghi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●food processor
📝 Preparation Steps
1
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.
2
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about ⏱️ 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and ⏱️ 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
3
Drain the chickpeas. You should have roughly 3 cups (600 g) now. Place the cooked chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1½ teaspoons kosher salt. Finally, slowly drizzle in the iced water and allow it to mix for about ⏱️ 5 minutes, until you get a very smooth and creamy paste.
(250 g) dried chickpeas1 cup(1.5 liters) water6 cupsgarlic, crushed4 clovesKosher salt
4
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least ⏱️ 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least ⏱️ 30 minutes before serving. Editor's note: This recipe was originally published in 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi as Basic Hummus. It first appeared on Epicurious in January 2021. Head this way for more of our favorite chickpea recipes→
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