31 Jul What’s Cookin’ with Bryce
Velvety smooth and packed with flavor—this ultra-creamy hummus for three is what’s cooking with Bryce this week.
Ultracreamy Hummus
Servings: ~ 3 cups
Ingredients:
2 (15-ounce) cans chickpeas, rinsed
½ teaspoon baking soda
1 tablespoon garlic, minced
⅓ cup lemon juice
1 teaspoon salt
¼ teaspoon ground cumin
½ cup tahini
2 tablespoons extra-virgin olive oil
garnish/toppings (sundried tomatoes, crispy beets, toasted pinenuts, roasted peppers)
1. Combine chickpeas, baking soda, and 6 cups water in medium saucepan on high heat and bring to a boil. Reduce heat and simmer, stirring occasionally until chickpea skins start to float to the surface, 20-25 minutes.
2. While chickpeas cook, whisk lemon juice, salt, and garlic together in a small bowl and let sit for 10 minutes. Strain mixture through a fine-mesh strainer set over a bowl, pressing on the solid chunks to extract as much liquid as possible. Discard any remaining solid chunks.
3. Drain chickpeas and return to saucepan. Fill pan with cold water and gently swish chickpeas to release remaining skins. Pour off most of the water into colander to collect the skins, leaving the chickpeas behind in the saucepan. Repeat filling, swishing, and draining 3-4 times until most of the skins are removed, and discard skins. Drain chickpeas in colander.
4. Blend the strained garlic-lemon juice, ¼ cup water, cumin, and remaining chickpeas until smooth, scraping the sides down as needed. Add tahini and oil and blend until the hummus is smooth, creamy, and light. (The hummus should have a consistency similar to yogurt, if too thick, loosen with water, 1 teaspoon at a time) Season with salt and extra lemon juice to taste. Garnish and serve at room temperature. (Hummus will last up to 5 days in refrigerator inside an airtight container.
Recipe adapted from “Boards” by Elle Simon Scott
