חומוס

Preparation

• Place dry chickpeas (small breed called bulgury) in a medium bowl and add cold water to cover by 2″. Cover and let sit at room temperature until chickpeas have doubled in size, 8–12 hours. Drain and rinse. 

• Combine soaked chickpeas in a large saucepan and add cold water to cover by at least 2″. Bring to a simmer, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart. Drain (keep the liquid); set aside. Refrigerate until cold. 

• Blend the following ingredients in a food processor until smooth:

  • lemon juice (of one lemon)

  • 1 tsp. salt 

  • 1 tsp cumin 

  • 2 cups of chickpea water 

  • 1 cup of cooked chickpeas 

• Once puréed; let sit 10 minutes to allow it to mellow. 

• Add tahini and pulse to combine. With motor running, add ¼ cup cold chickpea water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired. 

• Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with EV olive oil. Top as desired.

Toppings Suggestions

• Hot smoked Spanish paprika, fresh lemon juice, and chopped parsley

• Fried chickpeas, hot smoked Spanish paprika, and chopped parsley

• Green onion, radishes, fresh lemon juice, and sliced fennel 

• Tahini sauce

• Spicy sauce (schug)

• Beef/lamb ragu