Josh’s Recipes

Hummus

Name: Hummus
Prep time: 2 h 30 min
Yield: Makes 2½ cups
Cuisine: ‘Molly on the Range’
Ingredients: FOR THE HUMMUS; 1 cup dried chickpeas; ½ teaspoon baking soda; 1 tablespoon lemon juice; ½ cup tahini; ¾ teaspoon kosher salt, plus more to taste; 2 cloves garlic (optional); ¼ cup cold water; TOPPINGS; Olive oil, for drizzling; Tahini Sauce, for serving; Finely chopped onion (for topping) and onion wedges (for dipping); Chopped fresh flat-leaf parsley, for serving; Freshly baked Pita, for serving; 1 large hard-boiled egg, sliced

Makes 2½ cups

portioner

2.5 hr

aktiv tid

Overnight

total tid

Begynd at lave mad

Ingredienser

FOR THE HUMMUS

1 cup dried chickpeas

½ teaspoon baking soda

1 tablespoon lemon juice

½ cup tahini

¾ teaspoon kosher salt, plus more to taste

2 cloves garlic (optional)

¼ cup cold water

TOPPINGS

Olive oil, for drizzling

Tahini Sauce, for serving

Finely chopped onion (for topping) and onion wedges (for dipping)

Chopped fresh flat-leaf parsley, for serving

Freshly baked Pita, for serving

1 large hard-boiled egg, sliced

Vejledning

In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.

Drain and rinse the chickpeas and place them in a large saucepan with the baking soda. Cover them with 1 to 2 inches water and bring the water to a boil over high heat.

Reduce the heat to low, cover the pot, and simmer until the chickpeas are very soft, about 2 hours.

Drain them and let cool slightly, then transfer to a food processor.

Add the lemon juice, tahini, salt, and the garlic (if using) and blend until very smooth, about 1 minute.

With the motor running, drizzle in the water and continue to blend for 2 to 3 more minutes. Taste and season with additional salt if needed.

Transfer to a serving dish, top with a drizzle of olive oil, the tahini sauce, chopped onion, and parsley. Serve with fresh pita and onion wedges for dipping, and zhoug and a hard-boiled egg, if desired, and enjoy.

Any leftovers should be stored in an airtight container in the fridge with a thin layer of olive oil coating the top. Use within 3 days.

Notater

From: Molly on the Range by Molly Yeh

Reviewer: u/ehherewegoagain

“One reads about hummus being a delightful experience, and I’ve always liked it well enough but never loved it. Well I LOVE this version. The warm, very-cooked chickpeas make this extra-creamy and flavorful. It’s unusually rich (1/2 cup tahini!) but oh so worth it. I worried that I hadn’t drained the chickpeas enough and that it would be too watery, but it thickened as it cooled”