Subscribe

Creamy tahini hummus

Hummus can be used as a dip for fresh veggies or pita chips, as a sandwich spread, or a topping for grilled fish. Here's a recipe for an especially creamy version of this versatile Mediterranean spread.

  • close
    Soaking chickpeas overnight and then sauteing them creates some of the creamiest hummus you'll ever eat.
    The Kitchen Paper
    View Caption
  • About video ads
    View Caption
of

Here’s what I think you should do today: make hummus. This hummus, specifically.

This is from one of Yotam Ottolenghi’s fabulous cookbooks, "Jerusalem." If you haven’t checked out his books – do so. They’re incredible. I read so many reviews of this hummus before making it, all of which claimed a ridiculous level of creaminess, and I frankly didn’t believe it. How can a hummus be SO MUCH CREAMIER than others? Well. I’m here to tell you: this is CREAAAAMY! And, it doesn’t take very long to make!

By sauteing the chickpeas with baking soda for a few minutes you break down the chickpeas so they cook much much faster, which for me is usually a deal breaker in hummus. Who wants to cook chickpeas forever? Not me. Then: who wants to take off the skins? Not me. This recipe gets the chickpeas so darn soft you don’t need to worry about the skins.

Recommended: Vegetarian ideas: 35 meatless dishes

Then you’ll blend them for a really long time in the food processor, slowly adding water and continuing to process — the end result is the smoothest, creamiest, butteriest hummus I’ve ever tasted. Absolutely recommended!!

Creamy tahini humus
From Jerusalem by Yotam Ottolenghi

1-1/4 cups dried chickpeas
1 teaspoon baking soda
1 cup plus 2 tablespoons light tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
1-1/2 teaspoons salt
6-1/2 tablespoons ice water

1. Soak the chickpeas overnight in plenty of water. The next day, drain them.

2. In a saucepan over medium-high heat, combine the drained chickpeas and the baking soda. Cook for three minutes, stirring the entire time. Add 6-1/2 cups of fresh water and bring to a simmer. Cook for 20-40 minutes (will depend on your chickpeas), until the chickpeas are very soft to the touch. Drain.

3. Process the chickpeas (alone) in a food processor until very smooth and thick. With the processor running, add the tahini, lemon juice, garlic cloves, and salt. Once that is smooth, slowly drizzle in the ice water (processor is still running) and continue processing for 5 more minutes. It should be extremely smooth!

4. Remove the hummus from the processor, cover, and refrigerate for 30 minutes before serving.

Related post on The Kitchen Paper: Spinach artichoke dip

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK