Hummus is an ideal dip for picnics, parties and everyday snacking. Serve it with pita, chips, crackers or cut vegetables. In this hummus recipe, adapted from “How to Cook Everything,” tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za’atar. Hummus can be refrigerated in an airtight container for up to one week.

INGREDIENTS

Yield:6 to 8 servings

  • 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
  • ½ cup tahini, with some of its oil
  • ¼ cup extra virgin olive oil
  • 2 cloves peeled garlic, or to taste
  • Juice of 1 lemon, plus more as needed
  • Salt and freshly ground black pepper
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Chopped fresh parsley leaves for garnish

PREPARATION

  1. Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
  2. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

Yield:About 2 cups

Hummus from ‘Jerusalem’

Recipe from Yotam Ottolenghi and Sami Tamimi
Adapted by Julia Moskin
  • 1¼ cups dried chickpeas (250 grams)
  • 1 cup plus 2 tablespoons light tahini paste (270 grams)
  • 4 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • Salt
  • 6½t tablespoons ice-cold water (100 milliliters)
  • Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
  • The next day, drain chickpeas. In a medium saucepan, add 6½ cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy. (They may cook longer than expected.)
  • Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1½ teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
  • Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.