Umami Recipes
Umami Recipes

Walter's Hummus

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total time

Ingredients

1 cup dried chickpeas

2  tsp baking soda (divided)

4 garlic cloves (unpeeled)

⅓ cup fresh lemon juice (possibly more)

1 tsp kosher salt (to taste)

⅔ cup tahini (Trader Joe’s)

¼ tsp ground cumin (to taste)

1 tsp harissa paste (optional, for a kick)

Serving: 1 splash evoo, 1 handful chopped parsley, sprinkle of paprika/cumin

Directions

Cover chickpeas with (a little too much) water and 1tsp baking soda in a large bowl overnight. No need to refrigerate. Next day, drain chickpeas and rinse under cold water. They should have doubled in volume

Place chickpeas in a large pot with 1tsp baking soda and add enough cold water to cover at least 4 inches about the chickpeas. Bring to a boal, skim off scum. Lower heat to a medium, cover pot, simmer until chickpeas are completely tender (at least an hour). Overcook them - they can be mushy and falling apart. Drain.

Process garlic, lemon juice, and 1 tsp salt in a food processor to a coarse puree. Let sit for 10 minutes. Strain through a sieve into a small bowl, release as much liquid as possible. Trash the solids and put the liquid in the food processor.

Add tahini and harissa paste. Pulse to combine and gradually add ¼ cup ice water. It should become smooth, pale, and thick. Add chickpeas and cumin and puree until desired consistency. Add more salt, lemon, cumin to taste.

Garnish with olive oil, paprika, parsley, and tahini.

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servings

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