Make Ahead
Hummus with Hazelnuts
- Serves 4-6
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
Ingredients
- The Chickpeas
-
2.5 cups
Dried Chickpeas
-
1.5 tablespoons
Baking Soda
- The Hummus
-
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
Directions
- The Chickpeas
- 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
- The Hummus
- 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.
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