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Categories:Viewed: 64 - Published at: 2 years ago
Ingredients
- Hummus
- 1 cup dried garbanzo beans
- 6 cups water
- 1 1/4 teaspoons fine salt
- 1/3 cup tahini
- 5 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- Garnish
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon aleppo pepper (see Cook's Note)
Method
- Soak the chickpeas in a generous amount of water overnight.
- Rinse the chickpeas and transfer to a medium saucepot. Add the water and 1 teaspoon of the salt. Bring to a boil over high heat. Skim the foam that rises to the top with a spoon and discard. Continue to boil until the chickpeas are tender, about 30 minutes.
- Remove from the heat. Drain the chickpeas over a bowl, reserving the cooking water and 10 chickpeas for garnish.
- Combine the chickpeas, 1/2 cup of the cooking water, the tahini, lemon juice, garlic, and the remaining 1/4 teaspoon salt in a food processor. Pulse until completely smooth.
- Transfer the hummus to a small bowl. Drag the back of a soup spoon 1 inch from the edge of the bowl to create a moat around the center. Pour the olive oil in the moat. Decorate the center and edges with the reserved chickpeas and garnish with a few sprinkles of Aleppo pepper.
- Cook's Note: Aleppo pepper is a dried red pepper popular in Middle Eastern and Mediterranean cuisine. It has a medium spice level and a subtle sweetness. Jeanette frequently uses Aleppo pepper in her dishes.
