Hummus

Name: Hummus
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 1/3 cups dried chickpeas; 1/2 cup fresh lemon juice, plus more as needed; 1/2 cup tahini; 4 Tbs. extra-virgin olive oil; 5 garlic cloves, minced; 3/4 tsp. salt, plus more as needed; 1/4 tsp. ground cumin; 2 tsp. chopped fresh flat-leaf parsley; Large pinch of paprika; 6 lemon wedges or radishes; 1/4 cup brine-cured black olives, such as Kalamata

(2)

Read Reviews >

Pin It

Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important ingredients in Middle Eastern cooking. Here it is used to make a garlicky chickpea puree flavored with cumin. If you would like a spicier mix, add a little cayenne pepper. Serve with warm pita or crusty bread.

Prep Time 20 minutes

Cook Time 60 minutes

Servings 6

Serves 6.

Ingredients

1 1/3 cups dried chickpeas
1/2 cup fresh lemon juice, plus more as needed
1/2 cup tahini
4 Tbs. extra-virgin olive oil
5 garlic cloves, minced
3/4 tsp. salt, plus more as needed
1/4 tsp. ground cumin
2 tsp. chopped fresh flat-leaf parsley
Large pinch of paprika
6 lemon wedges or radishes
1/4 cup brine-cured black olives, such as Kalamata

Directions

Pick over the chickpeas and discard any misshapen chickpeas and stones. Rinse the chickpeas and drain. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or up to overnight.

Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour. Remove from the heat and drain, reserving the cooking liquid.

In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the 3/4 tsp. salt and the cumin. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary. Taste and add more lemon juice and salt, if needed.

Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle with the remaining 1 Tbs. olive oil. Sprinkle with the parsley and paprika. Garnish with the lemon wedges and olives and serve.

Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).

Rated 5 out of 5 by runnerbythesea from Perfection! I have tried so many different recipes and this one is by far the best I have ever tried. I cooked the chick peas in my pressure cooker for 22 minutes (no pre-soaking) and then immediately prepared the recipe. Time total was about an hour. Result: A creamy and flavorful dish. Thank you, Williams-Sonoma!

Date published: 2013-08-14

Rated 5 out of 5 by martawillcox from Very delicious Very straightforward and delicious! Some pointers: I used 2 lemons to achieve the 1/2 cup of juice. I ended up using around 1/2 of the reserved chickpea-cooking liquid to get the right consistency. I will definitely use this recipe again and again! The yield for me was 3-4 cups.

Date published: 2012-02-06