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Author Notes: So I was making hummus for a dinner party and I like to garnish with a few whole chickpeas on top, a fact I neglected to remember while I blended them all up. So I looked and discovered a bag of hazelnuts in the fridge and I thought to myself one of these things looks just like the other...one of these things is kinda the same ...my dinner guest was so delighted by it she asked if I would make it again for her son's birthday party... this time I added some hazelnuts to the chickpeas in the hummus itself and remembered to hold back a few chickpeas as toppers...success! You can use canned chickpeas, but since I have discovered dried chickpeas I don't think I can go back to canned unless there's a time issue. Also the removing the skins step is admittedly arduous, messy and a pain on the buttocks however it makes an exemplary hummus. —Aliwaks
cups Dried Chickpeas
tablespoons Baking Soda
- Whisk baking soda in to 2 cups cold water
- Place chickpeas in a bowl large enough to fit them leaving about 2-3 inches to the top (i do this to prevent spills because I am clumsy)
- Pour the baking soda water over the chickpeas, add additional water to just cover
- Refrigerate over night
- The next day drain & rinse chickpeas, place in a pot with double their volume of cold water + baking soda and simmer over low heat till soft (2-3 hours)
- Reserve 1 cup of cooking water
- If you want the creamiest hummus ever...let chickpeas cool and gently rub with them with a clean kitchen towel to remove the outer skins...this TAKES FOREVER but it is worth it
recipe amount (above) Chickpeas
cup skinned toasted hazelnuts
cups Tahini (well stirred)
cup lemon juice
teaspoon ground cumin
tablespoon chopped fresh thyme leaves
cups or so olive oil
cup or more bean cooking liquid
tablespoon sumac + additonal for garnish
cup chopped fresh mint + parsely
- Place chickpeas & hazelnuts in the bowl of a food processor (DON'T FORGET TO RESERVE A HANDFUL OF EACH FOR A GARNISH)
- Add tahini, garlic, sumac, cumin, lemon juice, thyme & salt
- Start running the food processor, when the chickpeas & hazelnuts are fairly smooth add olive oil & bean liquid alternatively while processor is running (just like you would a mayonnaise) ....taste & re-season with salt if needed
- The end result should be a very very smooth and creamy hummus with no lumps or chunks
- Garnish with whole chickpeas and lightly chopped hazelnuts, a healthy drizzle of olive oil, a sprinkling of chopped herbs & dusting of sumac.
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Recipe with Chickpeas