Hummus from ‘Jerusalem’
- Total Time
- 45 minutes, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups dried chickpeas (250 grams)
- 1teaspoon baking soda
- 1cup plus 2 tablespoons light tahini paste (270 grams)
- 4tablespoons freshly squeezed lemon juice
- 4cloves garlic, crushed
- Salt
- 6½tablespoons ice-cold water (100 milliliters)
Nutritional analysis per serving (4 servings)
646 calories; 40 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 18 grams polyunsaturated fat; 56 grams carbohydrates; 14 grams dietary fiber; 7 grams sugars; 25 grams protein; 409 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
- Step 2
The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6½ cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
- Step 3
Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1½ teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Step 4
Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Private Notes
Comments
I know “Jerusalem: A Cookbook” is one of the hot cookbooks just now, but I honestly think Mark Bittman's or Melissa Clark's recipes are better (both in the NYT archives). They both use only about 1/2 as much tahini, use 1/4 to 1/3 cup of olive oil, and they both suggest 1 teaspoon of cumin and/or paprika. I think the olive oil is essential, and because I think raw garlic is a bit strong, I cook the (minced) garlic in the olive oil until golden before adding the garlic and oil to the mixture.
If you are going to add all that sodium with baking soda because you are in a hurry, buy the chick peas in a can and be done with it. Patience is a virtue and hummus without baking soda is very creamy if thinned with fresh lemon juice.
I keep it simple and delicious:
In processor bowl:
1 15 oz can Goya chickpeas mostly drained
4 cloves garlic, root ends removed
Juice of 2 lemons
Process at high speed about 5 minutes.
Add 1 cup tahini and process about 30 seconds.
Add about 1 tsp sweet paprika and 1 1/2 tsp fine sea salt and about 8 ice cubes.
Process for additional 2 minutes. If not creamy enough, add more ice cubes and process until blended in.
You're done!
Baking soda why?
Glorious! A revelation! Baking soda! This was perfect!
Baking soda, burp city. Sorry but I have sensitive eaters and baking soda is a problem.
Okay, their high heat must not be my high heat. Had to take off the stove, turn on the fan and open the doors before cooking chick peas with baking soda a whole three minutes. Surprised the smoke alarm did not go off. Grateful the hummus didn’t taste burned. The skins did not float to the top, but instead turned into scum. I tried to pull the bits of pea skin slime off of the peas before pureeing. Not sure what exactly I’ll do differently next time so the skins come off, but don’t disintegrate into scum.
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