Hummus has made its appearance in many an Ottolenghi recipe, and for good reason. It is a universally loved food, so much so that it could practically be its own food group. Recently, Noor wrote a little ode to hummus, sharing her tips, tricks and hummus hacks, and was amazed at the response. What seemed like second nature to her was not always the case for others and, all of a sudden, hummus regained its rightful place on the throne of foods-we-need-to-continue-talking-about.
Go through these steps carefully and you will soon be on your way to the creamiest dreamiest hummus that ever did exist.
200g | dried chickpeas, soaked overnight in plenty of water and ¾ tsp bicarbonate of soda |
OR | |
2 tins | chickpeas (800g), drained (480g) |
½ tsp | bicarbonate of soda (if using dried) |
1 pinch | ground cumin |
120–150g | tahini |
1 | garlic clove, crushed, or more to taste |
1½ tbsp | lemon juice, or more to taste |
salt | |
TOPPINGS | |
warm chickpeas and garlic | |
marinated mushrooms | |
tahini and green chilli shattah |
200g | dried chickpeas, soaked overnight in plenty of water and ¾ tsp bicarbonate of soda |
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