BEST CREAMY WHIPPED HUMMUS RECIPE – MILK STREET
Provided by: 177MILKSTREET.COM
Total time: 1 hours
Cook time: 1 hours
Yield: 4 cups
|8 ounces (227 grams) dried chickpeas|
|1/2 teaspoon baking soda|
|3/4 cup sesame tahini, room temperature|
|3½ tablespoons lemon juice|
|1-2 tablespoons extra-virgin olive oil|
|1 tablespoon chopped fresh parsley|
|1/2 teaspoon ground cumin|
|1/2 teaspoon paprika|
- In a large bowl, combine 8 cups of cold water, the chickpeas and 1 tablespoon of salt. Let soak at least 12 hours, or overnight.
In a large stockpot over high, bring another 10 cups of water and the baking soda to a boil.
Drain the soaked chickpeas, discarding soaking water, and add to the pot.
Return to a simmer, then reduce to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.
- Set a mesh strainer over a large bowl and drain the chickpeas into it; reserve ¾ cup of the chickpea cooking water.
Let sit for 1 minute to let all liquid drain. Set aside about 2 tablespoons of chickpeas, then transfer the rest to the food processor. Add ½ teaspoon salt, then process for 3 minutes.
- Add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute.
Use a silicone spatula to scrape the sides and bottom of the processor bowl. With the machine running, add the reserved cooking liquid and the lemon juice.
Process until combined. Taste and season with salt.
- Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center.
Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley, cumin and paprika.
BEST HUMMUS WITH CHIPOTLE BLACK BEANS AND TOMATO SALSA RECIPE …
Provided by: 177MILKSTREET.COM
Total time: 45 minutes
Cook time: 45 minutes
Yield: 4-6 Servings
|3 15½-ounce cans chickpeas, 2 cups liquid reserved, drained|
|¼ teaspoon baking soda|
|Kosher salt and ground black pepper|
|15½ ounce can black beans, 2 tablespoons liquid reserved, drained|
|8 tablespoons lime juice, divided|
|1 tablespoon ground cumin|
|1 chipotle chili in adobo sauce, plus 1 teaspoon adobo sauce|
|½ cup finely chopped fresh cilantro, divided|
|½ cup tahini|
|1 cup cherry or grape tomatoes, finely chopped|
|½ small red onion, finely chopped|
|1 jalapeño chili, stemmed, seeded and minced|
|2 cups tortilla chips, roughly crushed|
- In a large saucepan over high, combine the chickpeas and their 2 cups reserved liquid, the baking soda, 1/2 teaspoon salt and 3 cups water. Bring to a boil, then reduce to medium and cook, uncovered and stirring occasionally, until very tender and the chickpea skins begin to fall off, 15 to 20 minutes.
- Meanwhile, in a food processor, combine the black beans and their 2 tablespoons reserved liquid, 2 tablespoons of lime juice, the cumin, the chipotle chili and adobo sauce, and 1/4 teaspoon each salt and pepper. Process until smooth, scraping the bowl as needed, 20 to 30 seconds. Add ¼ cup of the cilantro and pulse 2 or 3 times to combine. Transfer to a medium bowl, then taste and season with salt and pepper; set aside. Wipe out the food processor.
- When the chickpeas are done, drain them in a colander set in a large bowl. Reserve ¾ cup of the chickpea cooking liquid; discard the remainder. Let the chickpeas drain for about 1 minute, shaking the colander to drain as much liquid as possible. Add the warm chickpeas to the processor along with 1/2 teaspoon salt. Process until completely smooth, about 3 minutes. Add the tahini and continue to process until the mixture is lightened and very smooth, about 1 minute. Scrape the sides and bottom of the processor bowl. With the machine running, add the reserved cooking liquid and 4 tablespoons (¼ cup) of the remaining lime juice, then process until well combined, about 1 minute. Taste and season with salt.
- Transfer the hummus to a shallow serving bowl. Spread the black bean mixture on top in an even layer. Wipe out the bowl used for the black beans, then add to it the tomatoes, onion, jalapeño, the remaining 2 tablespoons lime juice and 1/4 teaspoon salt; stir to combine.
- Distribute the tortilla chips over the black-bean layer and spoon the tomato salsa on top. Sprinkle with the remaining ¼ cup cilantro and serve immediately.
What’s the secret to making the best hummus?
The secret is in the details with this hummus recipe from Milk Street. For starters, processing the chickpeas while warm ensures the smoothest, lightest product. You’ll want to process it for a full three minutes, and then top it off with paprika, cumin, chopped fresh parsley, and extra-virgin olive oil drizzle. Perfection!
What is hummus like in Israel?
n Israel, hummus is breakfast, not a party dip. Our education began in Tel Aviv at Abu Hassan, the country’s premier hummus shop, where customers get wide, shallow bowls of hummus topped with whole chickpeas, a sprinkle of parsley, pops of red paprika and amber cumin. The hummus is light, almost sour cream smooth—and warm.
What is the secret ingredient in Abu Hassan’s hummus?
Abu Hassan claims there is no secret to his hummus, but it definitely tastes very different than any other hummus I have ever tried. So, I tried to come up with what I think is a very close contender with baking soda as my secret ingredient! If you love tahini, you should also try my tahini dressing recipe!
How to make hummus with chickpeas?
Put the cooked chickpeas, tahini, lemon juice, garlic, salt, pepper, and paprika in a food processor. Purée until smooth. If the hummus is too thick or dry, add a bit of the cooking liquid, more lemon juice, or tahini to taste.