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Hummus Recipe Update

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I have just made Ottolenghi’s hummus recipe, as can be found in his recipe book Jerusalem. Oh My God, it’s amazing.

But then, who better to show you how to make hummus, than someone from Jerusalem. It is different to the normal recipe I’ve used (no olive oil and loads of tahini), but I’m really pleasantly surprised.

Here’s the lowdown:

  • Instead of tinned chickpeas, you use fresh chickpeas soaked overnight
  • Adding bicarbonate of soda to the drained chickpeas helps break down the outer shells.
  • The recipe is heavy on the Tahini (I had to scale back the quantities as my jar of tahini was only 180g)

The result is so incredibly smooth I can hardly believe it. If you want to make your own deliciously smooth hummus, this is the one folks.

Ingredients:
  • 250g of dried chickpeas
  • 1tsp bicarbonate of soda
  • 270g light tahini paste (about a large jar)
  • 4 Tbs fresh lemon juice
  • 4 cloves of garlic, crushed
  • Salt
  • 6.5 Tbs ice cold water
Method
  1. Soak the chickpeas overnight in a large bowl of water until they are at least doubled in size
  2. Drain the chickpeas and place them in a large saucepan over a high heat, add the bicarbonate of soda, stirring constantly for around 3 minutes (the bicarbonate and heat act to break down the outer shells of the chickpeas giving you a very smooth hummus).
  3. Take several ice cubes out of the freezer and put them in a bowl to melt
  4. Add 1.5 litres of water to the pan, bring to the boil and simmer for 20-40 minutes (depending on how fresh they are) skimming the surface for any shells or foam. When they are done they should be very tender, and yield to the touch when pressed gently between finger and thumb (soft but not mushy)
  5. Drain the chickpeas, rinse and place them in the food processor. Blitz the chickpeas into a rough paste, and leaving the food processor running, add the tahini, crushed garlic, lemon juice, 1.5 tsp of salt, and gradually trickle in the iced water. Leave it running for a couple more minutes until you have a really smooth creamy consistency.
  6. Put in a pretty bowl and enjoy the best hummus you have ever tasted in your life.
  7. If you (or someone you happen to live with) don’t like the raw garlic you can leave it out altogether or substitute with roasted garlic for a more mellow flavour.

photo

The original recipe was on the New York Times website here.

This post has already been read 373 times!

hummusottolenghi

agoodman@me.com' Andrew • February 5, 2015


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