Hummus B'Tahini (Hummus With Tahini)

• porties: 8 servings
• actieve tijd: 30 minutes
• totale tijd: 30 minutes

Ingrediënten

For hummus

400g (14-ounce can or jar) of chickpeas, drained and rinsed well (see notes)

90mL (1/3 cup) cold water (see notes); or split 50:50 cold water and ice (2 cubes)

85g (3oz, 1/3 cup) tahini, stirred well before measuring

1-2 cloves garlic, microwaved with water to cook

10g (2 tsp) freshly squeezed lemon juice, plus more as needed

3g (½ tsp) kosher salt (or ¼ tsp fine salt), plus more as needed

Pinch of paprika, cumin, to taste (or add just before serving)

5g extra-virgin olive oil, up to ¼ cup, if not hummus smooth enough

For serving

Cooked chickpeas, toasted pine nuts, finely chopped parsley, paprika, ground cumin (optional)

Extra-virgin olive oil

Pita bread slices

Sliced tomatoes, onions, and Middle Eastern cucumber pickles (optional)

Instructies

Set aside 1 tablespoon of chickpeas to garnish with, if desired.

In a tall container wide enough to fit the head of an immersion blender, combine remaining chickpeas, water, tahini, lemon juice, garlic, and salt. Place head of immersion blender into bottom of the cup and blend, moving it up and down and over the top until smooth, about 2 minutes.

Alternatively, place chickpeas, water, tahini, lemon juice, and salt into a small food processor and process until smooth, scraping down as needed, about 5 minutes.

Hummus should be thick and creamy; if it is too thick, add 1 tablespoon (15ml) of water at a time to thin to desired consistency. Season to taste with salt and lemon juice.

To Serve: Serve hummus in a shallow bowl; using the back of the spoon to form a small well in the center. Garnish with cooked chickpeas (if using), toasted pine nuts, fresh parsley, paprika, and/or ground cumin, if using, and drizzle generously with olive oil. Serve with pita and sliced tomatoes, pickles, and onions, if desired.

Notities

WHY IT WORKS

• Using canned chickpeas and an immersion blender means this easy hummus can be prepared at a moment’s notice.

• Lightly seasoning the hummus with just lemon and salt allows the flavor of the chickpeas and tahini to shine.

Homemade chickpeas can be used in place of canned or jarred chickpeas. Just make sure they are cooked to a point where they are falling apart. This also ensures extra creamy and smooth hummus. But always blend when cold.

• To prepare chickpeas from scratch: In a large bowl, cover 1 pound (454g) of dried chickpeas generously with cold water and let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.

• In a 6- to 8- quart Dutch oven or stock pot, combine chickpeas and 1 tablespoon Diamond Crystal kosher salt (if using table salt, use half as much by volume). Bring to a boil over high heat. Reduce to a simmer and cook until beans are almost falling apart, 1 1/2 to 2 hours, topping with water as needed. (Chickpeas should be submerged at all times.) Using a fine-mesh strainer, drain chickpeas.  Set aside 240g (about 8 1/2 ounces) cooked chickpeas and reserve 1/3 cup (90ml) cooking water for hummus. Set aside remaining chickpeas and freeze, or reserve for another use.

This recipe yields a very smooth hummus. However, for an even smoother hummus, you can use half the quantity of water specified (45g of water) and the remaining half (45g) as ice cubes.

Make-Ahead and Storage: Hummus can be refrigerated in an airtight container for up to 3 days. Cooked chickpeas can be frozen for up to 6 months.

Voedingswaarde

• Calorieën: 443 kcal
• Totale vet: 18 g
• Verzadigd vet: 2 g
• Onverzadigd vet: 0 g
• Cholesterol: 0 mg
• Natrium: 414 mg
• Totale koolhydraten: 57 g
• Voedingsvezels: 10 g
• Totale suikers: 5 g
• Eiwit: 17 g