Hummus

Name: How to cook Hummus - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Lance Wilson

Hummus

This recipe was modified from a restaurant trick to get ultra smooth hummus by processing the tahini first with sodium citrate and ice water. The sodium citrate helps retain the emulsion between the tahini oil and lemon juice. Instead of using soaked and cooked chickpeas, ive modified the recipe to use 1 large can of precooked chickpeas for convenience, but they require further cooking to soften. I add a healthy dose of lemon because i like the tartness and I think rosemary really compliments the earthy flavors of the chickpeas, but this could be left out or substituted for other herbs and flavors.

Ingredient

Cooking time :

30 min

1 (28 oz)

can chickpeas

1/2 cup

tahini (120g)

4 Tbsp

lemon juice (60 ml)

1/4 tsp

sodium citrate (1 g)

5 cloves

garlic

2 tsp

kosher salt (6g)

2 inch

sprig rosemary leaves (1.5 g)

3/8 cup

ice cold water (90 g)

Cooking instructions

* Step 1

Drain and rinse the canned chickpeas. Add the chickpeas to a medium pot and cover with water

* Step 2

Bring to a simmer, and continue cooking for 15 minutes until the chickpeas are very soft.

* Step 3

Measure out the water by adding 2 or 3 ice cubes to your measuring cup and then topping up with cold water. Its ok if your ice water contains some ice when you add it to the tahini.

* Step 4

While the chickpeas are cooking, add the tahini, lemon juice, sodium citrate, garlic, rosemary, salt, and ice water to a food processor.

* Step 5

Process the tahini mixture for several minutes until the sauce is smooth and the ice has melted. You can't over process this, so go long. The point is to almost whip the mixture.

* Step 6

When the chickpeas have cooked,, drain them and rinse them in cool water. While they're rinsing, swirl the chickpeas with a strainer or slotted spoon and remove any of the chickpea skins that float to the top.