- Hummus
- Middle Eastern
- Chickpeas
A tahini-rich recipe from one of the most prominent names in Israeli cuisine.
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Why It Works
- Starting with dried chickpeas gives this hummus a better texture and flavor.
- Drizzling with olive oil and lemon juice to finish adds richness and brightness.
It is a testament to hummus that Yotam Ottolenghi and Sami Tamimi would devote more pages (eight in total) to its preparation in Jerusalem: A Cookbook, more than anything else.
Hummus is the topic of many food debates in Jerusalem, and every person seems to have their own favorite preparation. Ottolenghi and Tamimi give their own tahini-rich recipe along with two variations, Musabacha (warm chickpea topping) and Kawarma (fried chopped lamb).
For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter. The warm kawarma nestles into a generous scoop of hummus and the whole thing is topped with a bright and tangy sauce of lemon juice, parsley, and garlic. Scooped up with warm pita bread, this hummus will change your view of the ubiquitous dip for good.
Why I picked this recipe: One of the most beloved (and contentious) dishes in Jerusalem, hummus is a must-cook recipe from this book. This more elaborate version with lamb and lemon sauce was too enticing to pass up.
What worked: This was hands-down the best hummus I've ever made or eaten. Topped with the slightly chewy and rich lamb and drizzled with bright lemon-parsley sauce, this was a dish I couldn't stop eating.
What didn't: Nothing. Perfect as written.
Suggested tweaks: If the recipe in its entirety is overwhelming, the hummus component on its own is absolutely worth making. Drizzled with a bit of olive oil and a squeeze of lemon, and you'll still be in hummus bliss. If you can't find lamb neck fillet (and you'll probably need to special order it if you can), you can substitute ground lamb or chop your own shoulder meat.
This recipe was originally published as part of the "Cook the Book" series. The recipe is reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
November 2012
Recipe Details
Basic Hummus Recipe from Ottolenghi's 'Jerusalem'
Prep10 mins
Cook40 mins
Active15 mins
Soaking Time12 hrs
Total12 hrs 50 mins
Serves6 servings
Ingredients
1 1/2 cups/250 g dried chickpeas
1 teaspoon baking soda
6 1/2 cups/1.5 liters water
1 cup plus 2 tablespoons/270 g light tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons/100 ml ice-cold water
Salt
Directions
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups (600g) now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
Special Equipment
Food processor
Read More
- The Best Smooth Hummus Recipe
- Hummus Masabacha (Hummus With Whole Chickpeas) Recipe
- Garlic Scape Hummus Recipe
- The Best Baba Ganoush Recipe
| Nutrition Facts (per serving) | |
|---|---|
| 429 | Calories |
| 26g | Fat |
| 37g | Carbs |
| 17g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 429 |
| % Daily Value* | |
| Total Fat 26g | 34% |
| Saturated Fat 4g | 18% |
| Cholesterol 0mg | 0% |
| Sodium 673mg | 29% |
| Total Carbohydrate 37g | 14% |
| Dietary Fiber 7g | 26% |
| Total Sugars 5g | |
| Protein 17g | |
| Vitamin C 6mg | 28% |
| Calcium 100mg | 8% |
| Iron 4mg | 21% |
| Potassium 525mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
