Are you looking for something fun and creative to do at home? Passages very own Naomi Kisel is here to teach you how to make tahini hummus!
To watch the full tutorial on YouTube, click HERE.
Ingredients:
- 1 cup dried chickpeas
- 2 teaspoons baking soda
- J
uice of 1 large lemons (about 1/3 cup) - 2 to 4 cloves garlic, grated
- 1 ¾ teaspoons kosher salt
- 1 cup sesame tahini
- ½ teaspoon ground cumin
- Paprika, as a toping
- Olive oil, as a toping
- Chopped fresh parsley, as a topping
Directions:
- In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a simmer until chickpeas are soft, about 1 hour. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain the chickpeas.
- While chickpeas are cooking, make the tahini sauce. In a bowl, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/2 cup ice water, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture. Blend until smooth, stopping to scrape down sides of bowl occasionally. This blending may take upwards of about two minutes; just keep going until the mixture is creamy and fluffy.
- To serve, spread the hummus on a plate, dust with paprika, za’atar, drizzle with olive oil and sprinkle with parsley.
Want to learn how to make Challah bread too?! Check out last week’s tutorial HERE.