- Prep time 24 hours 30 minutes
- Cook time 1 hour
- Makes 6 servings
This recipe is 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? See step 2. Briefly cooking the soaked chickpeas directly with baking soda scruffs up the skins and allows them to cook much faster and puree smoother. (Without having to peel the chickpeas by hand.)
Helpful tools for this recipe:
- Food52 x Dansk Kobenstyle Saucepan & Butter Warmer
- Cuisinart Custom 14-Cup Food Processor
- Feast Serving Platter by Yotam Ottolenghi —Genius Recipes
Test Kitchen Notes
Recipe adapted slightly from Jerusalem (Ten Speed Press, 2013) —The Editors
1 1/4 cups
6 1/2 cups
plus 2 tablespoons tahini (light roast)
freshly squeezed lemon juice
cloves garlic, crushed
6 1/2 tablespoons
ice cold water
salt, to taste
good-quality olive oil, to serve (optional)
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
- Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Optionally, to serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days.