We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.
Recipe information
Yield
Makes 3 1/2 cups
Ingredients
Preparation
Step 1
Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
Step 2
Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
Step 3
Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Purée the hummus for several minutes, until it is smooth and uber-creamy. Then purée it some more!
Step 4
To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with olive oil.
Leave a Review
Reviews (4)
Back to TopSo disappointed to not find more information on the toppings.
Wanda
Santa Barbara, CA
3/25/2022
This is the best although straining the whole head of unpeeled garlic is kind of a pain. My Israeli boyfriend says it is excellent. I add more of the tahina sauce on top with olive oil when serving. Yotam Ottolenghi's is an easier process and I sometimes use his method but increase lemon, garlic and especially the tahina.
scoplen
San Diego
3/17/2018
Hummus without lots of lemon juice is not hummus. This recipe needs a little less tahini and Lemon juice.
lailabakes
NJ
10/18/2017
I have tried several other hummus recipes as well and apparently every single one calls for FAR too little tahini! This will be my go-to recipe from now on.
adfeiliad
Oregon
9/24/2016
Of all the hummus recipes I have tried, this is by far the best. Comes together really easily and seems to store quite well. The Tehina really seems to be the thing I have been missing in my hummus.
thatdavis
Chicago, IL
9/14/2016
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