Tahini Hummus

From EatingWell: March/April 2015 You’ll look like an expert with this easy hummus recipe that produces the lightest, silkiest hummus you’ve ever had. Chilling the cooked chickpeas ensures that when they’re blended with the oil and cold tahini the hummus will come out creamy rather than oily. In a pinch, you can use the quick-soak technique (see Step 1), reduce the chilling time and still get great hummus.

Photo by Mary Ann R.
Adapted from eatingwell.com

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 8

    ounces dried chickpeas (about 1 cup)

  • 1

    tablespoon baking soda

  • 7

    large cloves garlic, peeled

  • 1/2

    cup extra-virgin olive oil, divided

  • 1/2

    cup cold tahini (see Tip), divided

  • 1/4

    cup fresh lemon juice plus 1 tablespoon, divided

  • 1 1/2

    teaspoons kosher salt

  • 1/4

    teaspoon ground cumin, plus more for garnish

  • Paprika for garnish

  • 1/4

    cup chopped flat-leaf parsley

Directions

Place chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Bring the chickpea mixture in the saucepan to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.) Drain the chickpeas and rinse well. Rinse out the pan. Return the chickpeas to the pan and cover with 2 inches fresh water. Add garlic. Bring to a boil. Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes. Reserve about 3/4 cup of the cooking water, then drain the chickpeas. Set aside 2 tablespoons of the prettiest chickpeas for garnish. Rinse the remaining chickpeas and garlic and set the colander over a bowl. Refrigerate the chickpea mixture, reserved cooking water and pretty chickpeas separately overnight. The next day, combine the chickpeas, 6 of the garlic cloves and 1/2 cup of the reserved cooking water in a food processor (or blender) with 1/4 cup each oil, tahini and 1/4 cup lemon juice, salt and cumin. Process until creamy. Transfer to a serving bowl. Puree the remaining 1/4 cup each oil and tahini with the remaining garlic clove, 2 table-spoons of the cooking water and 1 tablespoon lemon juice until smooth. Make an indention in the center of the hummus and spoon in the tahini-lemon mixture. Sprinkle the hummus with cumin and paprika, if desired. Garnish with the reserved whole chickpeas and parsley. Nutrition Per serving : 159 Calories; 12 g Fat; 2 g Sat; 7 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 4 g Protein; 3 g Fiber; 139 mg Sodium; 135 mg Potassium 1/2 Carbohydrate Serving

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