Creamy Hummus with Cumin
 |
| Creamy Hummus with Cumin |
Don’t be afraid to let the food
processor run the full 2 minutes . It’s one of the keys to supersmooth, aerated
hummus . This recipe is from Tusk in Portland, OR .
Ingredients
Makes about 4 cups
¾
cup dried chickpeas
½
teaspoon baking soda
3
garlic cloves, 2 smashed, 1
finely grated
1
dried red chile (such as
chile de árbol)
1
bay leaf
⅓
cup (or more) fresh lemon
juice
Kosher salt
1
cup tahini
⅓
cup olive oil
1
teaspoon ground cumin
Preparation
Step
1
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 .
Step
2
Drain chickpeas, rinse, and place in
a large saucepan along with smashed garlic, 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. Pluck out and discard
garlic, chile, and bay leaf .
Step
3
Combine grated garlic, lemon juice,
and a pinch 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
large pinch of salt. Add chickpeas and cumin and process until hummus is very
smooth, light, and creamy, about 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 .
Step
4
1.
Do Ahead: Hummus can be made 1 week ahead . Cover
and chill . Bring to room temperature before serving .
Nutrition Per Serving
Calories (kcal) 340
Fat (g) 31
Saturated Fat (g) 4
Cholesterol (mg) 0
Carbohydrates (g) 15
Dietary Fiber (g) 4
Total Sugars (g) 4
Protein (g) 6
Sodium (mg) 50
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