Middle Eastern

Yotam Ottolenghi & Sami Tamimi's Basic Hummus

July 10, 2013

Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

Today: Perfectly smooth DIY hummus in a fraction of the time -- thanks to a simple, brilliant trick.

Yotam Ottolenghi & Sami Tamimi's Basic Hummus from Food52

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You will go to picnics and barbecues this summer, and there will be that person who brings the laziest contribution this side of a bag of Doritos: the store-bought tub of hummus. Maybe a sack of wet baby carrots to go with.

And you won't judge them, because you're nice.

Tubbed hummus has become that friendly convenience food that everyone accepts -- it's the new, improved French onion dip. It's so popular, it even comes in guacamole flavor. (Now you can start judging.)

But that stuff in the tubs -- as healthy and quick and easy as it may be -- is never going to be as good as the real thing. The real thing is rich and sultry and alive. It is tumbling over with nutty tahini and pricks of lemon and garlic and salt. It tugs at you so hard you want to drink it, not pop it open as a sensible snack.

I have the real thing for you. And it's a hell of a lot easier to make -- and faster -- than you'd think.

There are a few camps in DIY hummusry: from the people content to grind up a can of chickpeas, rustic-like, to those who methodically peel each chickpea for optimum smoothness.

But there is a growing consensus about one recipe: Yotam Ottolenghi and Sami Tamimi's, from their beautiful book Jerusalem.


More: Another genius Ottolenghi move? Making polenta out of sweet summer corn.

As Food52er ejm wrote to me, "Besides being amazingly simple, it accomplishes the holy grail of smooth silky hummus without the craziness that is peeling the chickpeas." From Kristen Earle, "It's the lightest, creamiest, richest hummus I've ever been able to conjure. I'll never eat store-bought hummus again."

So it's simple and the results are perfect, but here's the real coup: Most from-scratch hummus recipes involve simmering the chickpeas for 1 1/2 to 2 hours. Ottolenghi and Tamimi's are done in 20 to 40 minutes. How?

Plenty of hummus recipes (even earlier versions from Ottolenghi himself) call for soaking or simmering the chickpeas with a little baking soda shaken into the water. Hervé This explains why in Molecular Gastronomy -- it's all about pH: alkaline environments soften legumes more quickly by weakening their pectic bonds, while acidic environments keep them stubbornly hard. This is why you never want to simmer beans with vinegar.

Chickpeas from Food52

The version in Jerusalem does them one better: after soaking, the drained chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas -- a technique learned from Tamimi's grandmother.

"We chose Sami's grandmother's way because we believe the friction helps the breaking down of the skins and gets the baking soda to penetrate the skin better," Ottolenghi told me. This brief, direct contact allows them to cook much faster and puree smoother. Without peeling.


A couple final clever tricks seal the deal: you'll blend in ice water at the end to help lighten up the emulsion. And you'll rest the hummus for 30 minutes, to let the flavors and textures settle in. And then you'll pour olive oil all over it and scoop it up with torn bread in heavy, spilt-over measures.


Now just imagine what will happen when you're that person who brings this to the barbecue.

Yotam Ottolenghi & Sami Tamimi's Basic Hummus from Food52

Yotam Ottolenghi & Sami Tamimi's Basic Hummus

From Jerusalem (Ten Speed Press, 2013)

Makes 6 servings

1 1/4 cups dried chickpeas
1 teaspoon baking soda
6 1/2 cups water
1 cup plus 2 tablespoons tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons ice cold water

See the full recipe (and save and print it) here.

Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].

Want to come cook Genius Recipes with me? Take my class at the Institute of Culinary Education in New York City, Sunday, July 28th, 6 to 10 pm! Sign up here.

Photos by James Ransom, except Ottolenghi and Tamimi by Wes Rowe via Serious Eats

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Averil S. January 16, 2015
I always start off with ground sesame seed and a bit of coarse salt, then tahini, chick peas, garlic and lemon and bob's your uncle!
PastryGal September 10, 2014
I enjoy hummus when it's thick and creamy, and tastes like chickpeas. This recipe tasted like tahini, and that taste in my hummus is disappointing.
Lia M. September 10, 2014
I make this hummus all the time and it is amazing!
bryan March 11, 2014
I put the hummus in the fridge and it lost all that smoothness, any suggestions on why it became so firm?
Maureen A. March 11, 2014
Bryan, this is typical of hummus. Just bring it to room temperature and stir it briskly, adding a touch of lemon juice or water if needed, and you'll be back to your smooth lusciousness once again!
Alex T. March 11, 2014
It is the nature of any beans , it is not only hummus.Hummus re-absorb the liquid from its surrounding, and the tahini as an oil will harden a little too in the fridge.Bon Chance.
frank February 3, 2014
The recipe worked as advertised. Peas cooked in about 40 minutes and the hummus was smooth as silk. But it was too much tahini for my taste. Somewhat overpowering. Extra lemon juice helped some. The can I bought did not designate if it was “light roast” or not, but it was all I could find. I think next time I will cut the tahini at least by half, and increase the lemon, garlic, and salt. This will be a winner, just need to tweak it to my liking. <br />It makes a lot though. Can hummus be frozen? <br />
Alex T. February 1, 2014
I think people use a lot of tahini with the humus,for example a couple table spoons of tahini for a can of chickpeas will be sufficient.
liz December 8, 2013
We have been making hummus once a week, alternating between this recipe and Ottolenghi's different hummus recipe in Plenty. We had reservations about the amount of tahini, and we have to cook the chickpeas for longer than the recipe indicates, but the hummus is AMAZING.
Neomi November 6, 2013
I also wonder about the quantity of Techina in this recipe. Could it be that it's referring to "prepared" Tehina (mixed with lemon, water, garlic etc?) vs. the paste?<br />
lorie B. October 16, 2013
This was last weekends "new" recipe. I found a lot of the skins popped off to the top of the boiling water which I skimmed off. I did mix the tahini with lemon juice and water before adding it to the chickpeas, as I had previously made cold noodles that had this trick. The tahini will thicken with the water/juice before it smooths out again and lightens to resemble thick cream. Do not be put off by the amount of liquid you need to add to the tahini. I also put a drizzle of truffle oil, toasted pine nuts and a sprinkle of smoked paprika on top when I served it. The "topping" all disappeared (uf dah!). Added to scrambled eggs yesterday. Heaven!
Green C. August 23, 2013
Jerusalem is a fabulous cookbook but the hummus recipe is one I find off. Why add so much tahini? I have made hummus from scratch for years using 1/3 cup tahini to 1 cup chickpeas (dried) and it is very smooth
I_Fortuna August 19, 2013
Thanks ALexTXN for the tip. I will try this next time I puree my beans. I got very frustrated and felt like I wasted money on this contraption but your advice is appreciated. <br />
Viola August 18, 2013
Hi! <br />This web site has been revelation for me :) <br />I wanted to ask, since I live ina country which is gastronomically quite poor, I wanted to ask is there a way of making tahini by yourself? I know it a sesame pasta, but does anything else go in it? Thank you in advamce and keep up the great work!
Sophia H. August 18, 2013
Tahini is basically sesame seeds ground to a fine paste with extra mild flavored oil. Doing it at home will not give you super smooth kind but it will be probably even better flavor than many store bought, and you can experiment with raw versus toasted seeds.
I_Fortuna August 9, 2013
For those who want to skin their beans, and I have skins thousands, here is how I do it. 1-wash the dry beans 2-boil water 3-pour boiling water over beans to cover 4-leave covered with a clean kitchen towel on the counter overnight. In the morning some skins will come away from the beans. 5-Pour soaking water off and rinse the beans. 6-Boil the beans until tender. Here is how the skin is removed: 7-When the beans have cooled, I use a terry type kitchen towel and put a cup or so in the middle of the towel. I fold over all sides to the center to make a package. 8-I then roll the towel with my palms as if I am kneading the beans like bread, rolling it back and forth hard on my dining table. I do this to all the beans. 9-Then I put the beans in a bowl of water and many of the skins with float to the top. Some beans will have to be pinched between my thumb and forefinger to release the skin. This can take awhile.<br />Why do I do this? Because the skins of all beans and most seeds, nuts and veggies contain phytic acid. Phytic acid binds calcium, iron and other minerals to it prohibiting the body from absobing these minerals. Soaking, cooking and peeling rids the beans of a lot of phytic acid. On the other hand phytic acid and the skins slow digestion which is helpful to diabetics as I have read. It has other benefits you can find online. Skinned beans make for a smoother more delicious hummus and soy "milk".
Pascale P. August 9, 2013
I made this hummus last week- delicious but SO THICK! I used an entire bag of beans and an entire jar of Tahini (which, in my opinion, just adds calories). It was bland so I kept adding garlic and lemon. When finished it was warm, delicous and very loose. However, the next morning, it was super firm. Still delicious though. <br />I also used the baking soda and though there was constant foam that had to be skimmed, not ONE peel came off the beans!<br />Will try again, but I think that canned garbanzos would be great as well, or Trader Joe Mediteranian Hummus!
DebraCR August 7, 2013
We have incredible results cooking chick peas in a pressure cooker at our cafe. Very fast, no soaking , no baking soda. I agree with Sara I have to add toasted cumin to mine.
Jacqueline O. July 21, 2013
I made this today for a pot luck... I confess I was really busy and didn't have time to go and buy dried chick peas. Used two cans and it turned out delicious. I will make it again from scratch for sure
Sara July 21, 2013
Hummus YUM!<br />I have to add cumin though or I will die by gases! LOL
Ambrose July 20, 2013
I am making this now - one quibble. Why publish a recipe that calls for 1-1/4 cups of chick peas when no one sells that size. I have to but a standard 2 cup bag and throw some out.
emcsull July 21, 2013
seriously ? Can you not just keep them and buy another bag and then make three lots ? Or cook them anyhow and freeze them and throw them in soup ?
Ambrose July 21, 2013
Yes of course emcsull, that is what we will do. I can report that this came out excellent on our first try. Greta recipe!
Jessica C. July 17, 2013
So this looks amazing but I am a little confused. Do you soak the beans overnight or use the canned beans then sautee with baking soda then simmer in water? How long would you simmer in water for?
Author Comment
Kristen M. July 17, 2013
No cans here! You soak the dried chickpeas overnight, then proceed with the rest of the recipe: http://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus
Aly July 17, 2013
We have tried dozens of different Hummus recipes and this is one of the smoothest that we have made and the most popular. We took this to a party and everyone thought we bought it from an authentic restaurant downtown. If that was not the best compliment, I don't know what would have been!
shirleyanne S. July 16, 2013
apropos the tahini: If you keep the jar turned upside down in the fridge, the tahini won't separate - cookie
Halaji August 4, 2013
How does the tahini know the jar is upside down?<br />
Sarah A. July 15, 2013
I LOVE hummus!!! My mom has always made it from scratch and then she started mixing it with homemade babaganoush-very yummy!<br />http://actinglikeachef.wordpress.com/2013/07/15/babahummus-hummusganoush-dip/
Caroline H. July 11, 2013
This hummus is really gorgeous! I love how silky it looks…I just want to dive in! :)
tinadatabase July 11, 2013
What an awesome trick. Since others have commented that there are a few extra steps involved in this recipe, maybe this looks more like a special occasion hummus ;)<br /><br />I agree that there is a lot of grocery store hummus out there in the mediocre to bad range! There is a couple of good brands though that we probably all know and (maybe guiltily) enjoy but a good place to buy good ready made ones is the farmers market.
Michele J. July 11, 2013
Far as I can tell, "light" tahini simply refers to light roast, or color.
Alex T. July 12, 2013
Tahini is made from none toasted sesame seeds, there is no toasting.
Sharon January 28, 2014
A very light toasting wakes up and improves the flavor of ALL nuts & seeds, not to mention spices. Try it and see the difference!
Dima H. July 11, 2013
Since I live in the middle east I have access to good quality hummus from hummus and falafel restaurants, but recently the flavor and texture of these restaurants has declined, therefore i will be using this technique to make my own hummus at home :) thanks a lot for sharing this recipe ...
capers July 11, 2013
The recipe specifies light tahini paste. If the authors had intended regular old, they would not have specified light. What is light tahini paste?
Author Comment
Kristen M. July 11, 2013
It means light roast, as opposed to dark (or raw). (This is probably the style of tahini you're thinking of.) I just updated the article to be more clear!
Alex T. July 10, 2013
I think you can remove the skin by using food mill,it is real good.
I_Fortuna July 11, 2013
Using a food mill does not successfully remove the skins on the beans. I used the recommended attachment but it just gets very clogged and has to be disassembled and cleaned to continue using. I used the pumpkin attachment on my Victorio but may try the salsa attachment next time. It is really less of a problem to pinch the skins off while watching tv or as I just read putting the beans between two towels and rolling them until the skins peel away . IUf you have a secret using a food mill I would appreciate it.
Alex T. July 11, 2013
When I use the food mill I do rotate it clock wise,and every 5 or6 rotation I do turn it once counter closer wise and that will open the holes of the mill,works great for me.I never used Victorio, but it looks great and I think it does the same job.
Alex T. July 10, 2013
I don't real lemon, I put citric acid powder,and it is still taste great.
Karin L. July 10, 2013
TXDjinn, great idea with the sumac, my recipe is pretty much like yours...
Andrea D. July 10, 2013
What an interesting idea– I love when food science and practicality combine to make a recipe better!
Paula W. July 10, 2013
It also helps to blend the tahini with lemon juice and garlic until it "tightens up", and then loosening it with cold water before stirring it into the crushed chickpeas – a move intended to create a lighter, creamier texture. This makes a subtle, but discernible difference, too<br />
Sophia H. July 10, 2013
I make hummus pretty regularly. I soak the beans at room temperature at least overnight with salt to brine them, it makes the interior flavored and more tender once cooked. I also use only a pinch or baking soda to soften them, but never have peeled them before. I save that for fava beans. :)
TXDjinn July 10, 2013
Being Lebanese, there's a FAR less complex way of doing this using the rule of 1: for every can of chickpeas, juice and zest of 1 lemon, 1 garlic clove minced, 1 good pinch of Aleppo pepper, 1 good pinch of salt, 1 table spoon of tahini and 1 tablespoon of olive oil. Blend in a food processor until smooth. Drizzle in the olive oil at the end to loosen the blend up. Top with a little sumac or smoked paprika and a drizzle of olive oil and enjoy.<br /><br />I honestly was laughing at this recipe as it's so over done and unnecessary.
Michele J. July 10, 2013
Oh, this sounds awesome!<br />
I_Fortuna July 11, 2013
I use sumac also but first I slice and blanch onions, rinse with cold water, and put them in a container with beet juice, a few sliced beets and a little vinegar, put them in the fridge to get cold. I make a dent in the center of the hummus and top with these pink onion slices and some sumac. Delicious! : ) I use the small jars of beets. For the hummus, salt, lemon juice and tahini only.
Alex T. July 12, 2013
Do Lebanese use Aleppo pepper.I lived in Beirut and Aleppo pepper never been used in Hummus
Michele J. July 29, 2013
I just had to come back and comment: 10 minutes before company arrived yesterday I realized I had no dip for the crudite! What I did have was this awesome recipe in the back of my mind! I whipped it up (adding some cumin, sadly had no sumac) and I will NEVER buy store-bought hummus again! Thank you for this easy and authentic recipe :)
Scottsdale B. July 10, 2013
Canned chick peas are just fine. Sprouts Stores (western states) has a house brand that isn't laden with salt and preservatives. I rinse them anyway and add kosher salt to taste. I also add a heaping teaspoon of chipotle sauce paste (look for a brand made w/out sugar and starch)for a bit of a kick. I'm not a fan of tahini so I use EVOO.
joannajw July 10, 2013
I never saw a chick pea that needs peeling. Where do you find them? All I've seen are canned & dried in a bag.
zahavah July 12, 2013
There's a thin, translucent outer layer that is the peel - you may have seen one or two floating to the top of the can or water that you cooked the chickpeas in. To get the peel off, gently pinch a chickpea around its "equator" and
zahavah July 12, 2013
Pressed send too quickly....<br /><br />To get the peel off, gently pinch a chickpea around its "equator" with the little nubbin facing up and bring your fingers together until they meet on the bottom of the chickpea. The peel will slide right off with your fingers. <br /><br />You'll fall into a rhythm. A 15.5 can (standard size) takes less than 5 minutes. <br />
Karin L. July 10, 2013
This caterer uses canned chickpeas, and a little less tahini past..
I_Fortuna July 10, 2013
BTW, there are skinless dry chick peas available online. I don't recall the vendor but I have seen them. I peel my soybeans as well. I am happy to see a tip that recommends a way to skin the beans that may save me hours. : ) The flavor is much better and I have read that much of the phytic acid and trypsin resides in the skin.
Ms S. July 10, 2013
Ok... I admit it, I use Goya canned chickpeas... and its still great. I only use Tahini from the Middle East, try (if available) the Kosher/Mid East Section in your supermarket.
Rachel July 10, 2013
Has anyone tried to cook chickpeas for hummus in a crockpot? Would you still need the baking soda?
Rebecca P. July 10, 2013
This is my go to hummus for the past three months. I sautéed beef and mushrooms to serve or ground lamb etc. I could sauté anything and it would pair so well w this incredible hummus. I also add a little salt cumin and chili flakes. Check out www.iwantthatfordinner.com my blog where u can find pics of the hummus!
Paula W. July 10, 2013
Here's a Moroccan way to peel chickpeas without adding baking soda.?Many Moroccan recipes call for fresh peeled chickpeas, which taste better and are more easily digested than when left unpeeled.<br />?Soak overnight for at least 10 hours, drain, spread the chickpeas in a single layer on a cloth kitchen towel, cover with another towel then using a rolling pin, firmly (but not heavily) roll it back and forth over the chickpeas about ten times. Almost all the peels will roll off.<br />?<br /> <br /> <br />Meanwhile, bring a pot of water to the boil; throw in the chickpeas and boil for 10 minutes. Remove from the heat and let sit for a few minutes. The remaining peels will rise to the surface. Remove them with a skimmer, then continue cooking the chickpeas as directed in the recipe.<br />?If peeled in advance, drain and store in the refrigerator for a few hours, or completely cook, then store for a week in the cooking liquid. You can also freeze chickpeas in their cooking liquid.
LLStone July 10, 2013
That's a great tip! Thanks for sharing it.
susan G. July 10, 2013
Paula Wolfert: When you say 'fresh peeled chickpeas,' do you mean not dried, fresh from the pod?
thirschfeld July 10, 2013
So I couldn't resist. I threw 2 cups of chickpeas into the pressure cooker with a bunch of water. Twenty minutes later I turned off the heat and let it cool in the pot till I could open the lid. Dumped the peas into a strainer and let them steam dry like potatoes for a mash. Continued with the recipe as is, delicious, smooth, and enough lemon to make it tart! I will not buy store bought again, I swear!
emcsull July 10, 2013
I have to admit I just soak and cook regularly, I love the smell of cooking chickpeas. To hell with the peeling, I use 'em whole.
fahmi July 10, 2013
I add a bit of hot pickle juice to give an added punch... there goes my secret that everyone always asks for... darn! But it is the perfect "pop"
Michele J. July 10, 2013
I will just leave out the baking soda...
Michele J. July 10, 2013
Can't wait to try making a variation of this recipe as well! However regarding baking soda and beans of any type: "Do not add baking soda to beans at any time. This will make the beans more tender but destroys the vitamin B thiamine and also may impact the flavor negatively." (Source http://www.ag.ndsu.edu/pubs/yf/foods/fn1643.pdf)
Gena H. July 10, 2013
Hi Michele!<br /><br />Just a quick note on the baking soda and nutrition: yes, the baking soda may reduce the bioavailable thiamine slightly, but it's unlikely to have a significant impact on a lot of the other nutrients (protein, iron) especially in such a small quantity as called for here. Plus, the soda makes the beans more tender and digestible, which is a health advantage. As for flavor, I think the recipe speaks for itself!<br /><br />It's of course fine to leave the baking soda out, but the hummus is still nutrient dense with it, and for those who struggle to digest beans, the tenderness may be a very worthwhile tradeoff.<br /><br />Gena
emcsull July 10, 2013
I have also read that baking soda reduces flatulence....
Michele J. July 10, 2013
Hi Gena - Thanks so much for commenting! No studies I saw on protein, iron, etc., and no impact on the flatulence issue. Personally I struggle to get my B vitamins so I'd leave it out, but I'm sure you're correct about the very small amount added not having much of an impact. I was responding to 2 of the commenters looking for information. Always good to have more input, though :)
I_Fortuna July 10, 2013
Primarily, the reason for removing the skins on beans is the phytic acid. Phytic acid is in grains, legumes, seeds, and vegetables. Soaking and briefly cooking removes much of it and retains nutrition. Phytic acid binds iron, calcium and other minerals to it robbing them from our digestive systems. If struggling to get your B vitamins, consider using nutritional yeast. Personally, I love the taste and have often included it in my sauces and smoothies. It should be used in moderation I understand, as too much can tax the kidneys. Food combining is also an issue when concerned with certain vitamins and minerals being absorbed. In my opinion, a varied diet is really the key to getting all the vitamins and minerals for a healthy diet.
Maureen A. July 10, 2013
Fabulous. I add a scoop of thickened yogurt to my hummus, and it's divine: http://www.maureenabood.com/2011/11/10/hummus-bi-tahini-with-a-secret-ingredient/
Brick July 10, 2013
For a minute I thought that was coke on the counter.<br />
Dina M. July 10, 2013
If you don't own Jerusalem, RUN to the nearest bookstore and buy two copies. The extra copy is for you--since your neighbor/bff/sister will be running off with the other one. My favorite cookbook of the year!
Elaine C. July 10, 2013
I recently saw FRESH chickpeas in a Mexican market where I live in CA. Any tips on what to do them?
Brette W. July 10, 2013
We just ate some for lunch in the office! We took them out of their pods, blanched them, and ate with salt and a drizzle of olive oil. So good.
Greenstuff July 10, 2013
Fresh chickpeas make a great hummus. Tastes just like hummus, but it's green! Very impressive for guests.
Katherine's K. July 10, 2013
One of my favorite (and requested) cookbooks this year was This one! Thanks for pointing out this fabulous recipe!
Zootertoot July 10, 2013
Can you recommend a Tahini to use? Some I've purchased have turned out to be very bitter and ruin my hummus.
Author Comment
Kristen M. July 10, 2013
I tried this with both Joyva and Roland and both were good! But freshness is important too -- if it looks like it's been on the shelf a while, buy it somewhere else.
zahavah July 12, 2013
I took a cooking class from Janna Gur (Israeli cookbook author - The Book of New Israeli Food - and Editor in Chief of Al Hashulchan) and she said that Roland is the most authentic tehina brand. I've only ever seen it in kosher grocery stores.
doubleoven July 10, 2013
I will never judge b/c I was that lazy person (aka working mother). I'm happily unemployed this summer and looking forward to trying this recipe.
MJsmom July 10, 2013
Simplest, easiest, quickest recipe for hummus: drained, rinsed can of chickpeas, lots and LOTS of cut fresh garlic, lemon juice and zest of lemon - all added to the blender. Those tastes will be diluted later, so add them in abundance at the beginning. Blend. As you blend, add olive oil until the hummus is as creamy as you want it. Taste and adjust salt, and any other spices you crave.<br /><br />Tahini. Meh... just thick spackle that tastes too much like peanut butter and doesn't add that much flavor. Unless you're a peanut butter lover - in which case, make yourself a peanut butter sandwich!
thirschfeld July 10, 2013
I have to admit I like the store bought stuff better then any homemade I have had. Something about the tang of the citric acid that homemade can't accomplish. I even started adding citric acid to the homemade version I make. Go ahead throw those stones I can take it. It is the way I first experienced it and why I liked it t o begin with. Still I am going to try this version.
trish July 10, 2013
My son has a nut&sesame allergy so we can't use tahini. Is there another substitute? Would love to try, Thank you in advance <br />
Leilad July 10, 2013
I have no idea, make it without. <br />Be creative (:- ) maybe just add a spice he likes.
Scottsdale B. July 10, 2013
Olive oil
Leilad July 10, 2013
I read that baby carrots are usually treated with chlorine. I never buy them.
Susan E. July 10, 2013
I have made this recipe as a first course and on a mezze plate, and everyone loves it. In terms of the peeling those garbanzos, I just ignore them sometimes. Doesn't really matter.
garlic&lemon July 10, 2013
I am one of those fanatics who used Ottolenghi's"old" recipe, which calls for peeling those darn chickpeas! Best hummus ever. But then I find myself not making it as often as I would like because of that tedious peeling. So thanks for this Genius update! Although I do like it with pita, I also like it with real baby carrots, jicama slices, crackers from the co-op with many seeds,and any other crunchy veggie I can scrounge. I have also enjoyed the sprinkle of smoked paprika and a variety of olives scattered around. Yum!
Josie M. July 10, 2013
Will regular tahini work? I don't like buying "light" anything.
emcsull July 10, 2013
a woman after my own heart
paul.taxicullen July 10, 2013
I just use tahini... i think... it's just a colour thing.. (tahini is insanely calorific!)
Author Comment
Kristen M. July 10, 2013
Sorry for the confusion -- "light" just refers to light roast, as opposed to dark (or raw). I'll update the recipe.
paul.taxicullen July 10, 2013
Made this hummus several times. It is the bomb. His falafel recipe is fantastic as well, as are most of the other recipes in the book Jerusalem. My cupboard is overflowing with baharat, sumac, zatar, and the flavours of the middle east
Dawn R. July 10, 2013
Light tahini paste? Where can I find that?<br />
paul.taxicullen July 10, 2013
its just regular tahini... I'd tried several recipes before this one... It is the mac daddy... did I mention his falafel recipe?
Author Comment
Kristen M. July 10, 2013
Dawn, paul.taxicullen is right -- it's just the tahini you're thinking of (but if you have a choice, pick light roast.) p.s. Paul, love that you called it the mac daddy.
emcsull July 10, 2013
I read somewhere that bringing baking soda into the equation reduces the nutritional value of the beans, or something dreadful like that. Not true ?
Judith R. July 10, 2013
I have read te same thing, but I really don't know either. Hope someone can answer to this.
crabby Q. July 10, 2013
I worked in a small middle eastern restaurant when I was young. A little cumin mixed in the hummus and sprinkle of smoked paprika on top takes hummus to the next level. Garnish with some nice black olives and voila!
panamamark July 10, 2013
The canned chickpeas in water work great!
jenniebgood July 10, 2013
I can't wait to try this method - thanks so much Kristen!
Gabriella P. July 10, 2013
I've never been so ashamed of myself as the time I brought pre-packaged hummus to a potluck.
Brette W. July 10, 2013
Would you judge me if I ate this with said baby carrots? Thanks for this Kristen -- trying this weekend!