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
Continue After Advertisement
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.
See what other Food52ers are saying.