Ottolenghi’s Basic Hummus

We blog about this recipe here.

Ottolenghi's Basic Hummus

This recipe makes a lot but is wonderful so many ways.  Try it over fish or chicken, as a spread for a sandwich, as a salad dressing. If you want to use canned chickpeas, use 2 cans, rinse and drain them, and proceed to the food processor step. But note – they won’t be as delish as home-cooked ones.  If you want to make just half the recipe, I would  suggest using canned beans rather than starting with dried beans. We adapted this recipe from Jerusalem by Ottolenghi and Tamimi.

  • 1 1/4 c dried chickpeas
  • 1 tsp baking soda
  • 6 1/2 c water
  • 1 c plus 2 T tahini
  • 4 T freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • 1 1/2 tsp salt
  • 6 1/2 T ice cold water (or more – until you get the creamy consistency)
  • Good quality olive oil, to add to the top before serving
  • za’atar to sprinkle on the top (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.

Recipe brought to you by and Andy and Ann.

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