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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
- 2.5 cups Dried Chickpeas
- 1.5 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
- 1 recipe amount (above) Chickpeas
- 1.5 cup skinned toasted hazelnuts
- 1.25 cups Tahini (well stirred)
- 5 cloves garlic
- 1/4 cup lemon juice
- 1 teaspoon ground cumin
- 1/2 tablespoon chopped fresh thyme leaves
- .50 cups or so olive oil
- 1/2 cup or more bean cooking liquid
- 1 tablespoon sumac + additonal for garnish
- 1 teaspoon salt
- 1/4 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