Food & Cooking Recipes Appetizers Perfectly Balanced Hummus 3.2 (11) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 30, 2021 Print Share Share Tweet Pin Email Photo: Quentin Bacon Yield: 10 to 12 Serves Few dishes are as versatile as hummus—the creamy chickpea-and-tahini purée makes a great dip for crackers and crudité, a flavorful spread on a pita sandwich, or a plush landing pad for herbs, vegetables, and even meat. This recipe is from Brooklyn-based chef Einat Admony and is featured in her cookbook, Shuk ($27.54, amazon.com). Ingredients Hummus 2 ½ cups dried chickpeas, preferably small 1 teaspoon baking soda ¾ cup high-quality raw tahini ½ cup plus 2 tablespoons fresh lemon juice 1 teaspoon ground cumin 2 cloves garlic, smashed 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons ice water, plus 4 more if needed Kosher salt and freshly ground black pepper Chopped fresh parsley and ground sweet paprika, for serving Classic Tahini Sauce and harissa, for serving (optional) Classic Tahini Sauce (Optional) 1 cup high-quality raw tahini ¼ cup fresh lemon juice, plus more to taste Ice water ½ teaspoon kosher salt, plus more as needed 1 small clove garlic, grated or minced Directions Hummus: Combine chickpeas and 1/2 teaspoon baking soda in a bowl. Add cold water to cover; soak overnight. Drain and rinse chickpeas; transfer to a large pot and add 3 quarts water. Add remaining 1/2 teaspoon baking soda; bring to a boil. Boil until chickpeas are tender but not mushy, 1 to 1 1/2 hours. Skim off any floating shells. Scoop out 1 cup; set aside. Continue cooking the rest until completely soft, about 20 minutes. Prepare an ice bath. Drain chickpeas and transfer to a bowl set in ice bath; let cool completely (or refrigerate, covered, up to overnight). Pick off any remaining skins (optional). Place chickpeas in a food processor with tahini, lemon juice, cumin, garlic, oil, and ice water; season with salt and pepper. Purée until smooth. If too thick, add remaining ice water, a bit at a time; purée until smooth. Season to taste. Tahini Sauce: Pour tahini into a medium bowl and add lemon juice. Mix with a fork or a whisk until color turns a shade lighter. Gradually whisk in about 1/2 cup icewater. The sauce should turn smooth, velvety, and almost white. Keep tinkering with water, lemon juice, and tahini until you get a consistency and flavor you like. Whisk in salt and garlic; taste and adjust seasonings. (Makes about 1 cup.) To serve hummus, gently reheat reserved cooked chickpeas in a small saucepan over medium. Spoon hummus into a shallow serving dish, leaving a crater in center. Add cooked chickpeas to crater; sprinkle with parsley, drizzle with oil, and lightly dust with paprika. Serve with tahini sauce and harissa. Cook's Notes This recipe has been adapted from Shuk ($27.91, amazon.com), by Einat Admony and Janna Gur (Artisan Books). Copyright © 2019. While you can use canned chickpeas in a pinch, you'll get smooth, silky results from dried ones. Simmering the soaked peas with a bit of baking soda softens them. If you're making a large batch of the tahini sauce, use a food processor or blender to get a lovely, fluffy spread, and instead of ice water, use a couple of ice cubes to keep the temperature down while the motor is running, which will improve the color and texture. Print