Description
This creamy dreamy hummus has a lot of flavor with minimal ingredients & effort. The light & airy, silky smooth texture is what hummus dreams are made of.
Ingredients
Units
- 3/4 cup dried chickpeas
- 1/2 teaspoon baking soda
- 3 garlic cloves (- 2 smashed, 1 finely grated)
- 1 dried red chile (- such as chile de árbol)
- 1 bay leaf
- 1/2 cup lemon juice (- freshly squeezed)
- 1/2 teaspoon salt
- 1 cup tahini
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 2 tablespoons chopped parsley (- fresh)
- 1-2 tablespoons nigella seeds (- aka black sesame seeds (or white sesame seeds))
- spicy chile oil (- to taste)
Instructions
- Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8–12 hours.
- Drain chickpeas, rinse, and place in a large saucepan along with the 2 smashed garlic cloves, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid. Remove and discard garlic, chile, and bay leaf.
- Combine grated garlic, lemon juice, and 1/4 teaspoon of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and ½ cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another 1/4 teaspoon of salt.
- Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, at least 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency.
- Taste hummus and season with salt and more lemon juice if needed.
- To serve, spread it on a pretty plate and give it that perfect swirl. Top with hot chile oil, chopped parsley and nigella seeds to taste.
Notes
* This smooth and silky hummus recipe was adapted from the original recipe by Sam Smith of Tusk in Portland, OR featured in Bon Appétit magazine.
* see notes in blog post above for that swoonworthy swirl technique.
* Serve with fresh baked, homemade pita bread.
* Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes