Hummus

Hummus

from altonbrown.com
260 min
8 servings

Slow-cooked chickpeas and creamy tahini make this garlicky hummus extra smooth.Ridiculously nutritious and vice-grip versatile, chickpeas are the most widely consumed legume in the world. Packed with protein, plus zinc and iron, chickpeas provide a very good plant-based replacement for meat, especially in that ubiquitous Near and Middle Eastern dip called hummus. I recommend topping with olive oil and sumac, a Mediterranean spice (not the same plant as American poison sumac) that tastes kind of like a cross between lemon juice and paprika. This recipe first appeared in Season 14 of Good Eats.

Ingredients

  • 7 cups water
  • 1 pound dry chickpeas, sorted and rinsed
  • 1/4 teaspoon baking soda
  • 1 pound Slow Cooker Chickpeas
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons (9g) kosher salt
  • 1/2 teaspoon (3g) ground cumin
  • 1/3 cup (85g) tahini, stirred well
  • 5 tablespoons (75ml) freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil, plus extra for service
  • Powdered sumac and/or smoked paprika, to taste, optional

Directions

  1. 1

    Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook until tender, on high heat for 4 hours or on low heat for 8 to 9 hours. Drain and set aside.

  2. 2

    Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds.