Perfectly Balanced Hummus
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).
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Recipe Summary
Ingredients
Directions
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.