ottolenghi’s basic but delicious hummus

There’s something about really good hummus that’s simply addictive. I’m not talking about the pre-packaged type that you find in the refrigerated section of your store. I’m here to talk about the freshly made creamy goodness created in an authentic Middle Eastern establishment. I am so happy to have found the recipe for Ottolenghi’s Basic But Delicious Hummus.

Before we get to that, let me explain how we came to love really good hummus. Like Mamoun’s. They have quite a few locations in the tri-state area …specifically in Hoboken, NJ.

When our son and his family were living in Hoboken, we would typically visit every week or so. On so many of those occasions, we would stop by Mamoun’s on Washington Street and fill our small cooler bag with several containers of their hummus. We always had requests to bring some home for the rest of the family. That’s how good their hummus is.

We no longer take that drive north on the NJ Turnpike to visit those guys. These days we catch a flight to California. We may not see them as often, but when we do we make sure it’s a nice long quality visit. We plan to be the best bicoastal grandparents ever.

Back to talking hummus. I’ve recently decided that it was high time that I make my own. So I turned to my favorite chef of Middle Eastern descent, Yotam Ottolenghi. His recipe for Basic Hummus (featured in his awesome book titled, Jerusalem: A Cookbook) is by far, the best that I’ve tried.

I’ve made a few minor adjustments but the credit must go to Ottolenghi and his co-author, Sami Tamimi.

No canned chickpeas here.

• Start off with the dried chickpeas and give them a good soak overnight.
• Take a look at how much they plump up in that short time.

The secret here is in the extra step of “roughing up” the drained chickpeas by mixing in the baking soda and giving them a “quick cook” over high heat. Just to get things started.

Be sure to stir them constantly for about three minutes. You’ll notice how the skins appear to be loosened.

Since this hummus recipe is rich in tahini, it’s important to use a good quality product. I use the Philadelphia-based Soom Sesame Premium Tahini, which is light and creamy, full of flavor with no sign of bitterness whatsoever.

You can find it at Whole Foods or online at Amazon.com.

At this point, your creation of Ottolenghi’s Basic But Delicious Hummus is just about ready to enjoy.

You can even freeze it if need be. The texture may be affected slightly but not enough to really notice. Bottom line is…don’t waste a bit of this deliciousness.

You can customize when serving…

• Fold in and top with roasted chickpeas for added texture.
• Add some ground cumin for a stronger flavor.
• Tweak of the amount of lemon juice and/or tahini to better suit your taste.
• Garnish with a topping of Marinated Roasted Pepper Strips.
• Or a generous amount of Moroccan Roasted Eggplant.

For now, I’ve simply topped it off with a generous layer of good quality extra virgin olive oil.

Just add warm pita or bread. 

5 from 2 votes

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ottolenghi's basic but delicious hummus

Adapted from Yotam Ottolenghi & Sami Tamimi's recipe featured in Jerusalem: A Cookbook

Super smooth and creamy, rich in tahini.

Prep Time 10 minutes

Cook Time 30 minutes

Plus Overnight Soak 8 hours

Total Time 40 minutes

Servings 8 servings

Author Rosemary Stelmach

Ingredients

• 1 1/4 cup dried chickpeas (250 grams)
• 1 teaspoon baking soda
• 6 1/2 cups water
• 1 cup plus 2 tablespoons light tahini paste (270 grams)
• 4 tablespoons freshly squeezed lemon juice
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 6 1/2 tablespoons ice cold water

Instructions

1. The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

2. The next day, drain the chickpeas. Place a medium saucepan or pot over high heat. Add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. 

3. Add the water and bring to a boil. Lower heat to medium and simmer for about 20 minutes, skimming off any foam and any skins that float to the surface. Depending on the type and freshness of the chickpeas, it may take a bit longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, borderline mushy.

4. Drain the chickpeas. You should have roughly 3 2/3 cups (600 grams) now. Place the chickpeas in the bowl of a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and salt. Finally, slowly drizzle in the ice water and allow it to process for a full five minutes until you get a very smooth and creamy paste.

5. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. 

6. Optionally, to serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

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