Cold hummus might just be the quintessential party fare, but warm hummus?
Now that is the stuff that dinner-worthy dreams are made of.
Truthfully, I was never picky about my hummus until I moved to New York City and discovered a place that served hummus-as-a-meal across the street from where I lived. It was heavy on the tahini, which made it almost velvety, in a slightly burnt and nutty kind-of-way. I just couldn’t get enough.
After that, no other hummus would suffice, which is why when the storefront closed down about three years ago, I was devastated. How would I ever get my hummus fix now?
It took a lot of soul recipe searching but I think I can finally say that I found “the one”.
The hummus to end all hummus. And the only recipe I’ve had that can compare to the version that I still fantasize about to this day.
And yes, it does have one and a quarter cups of tahini in it. Which is something that we just need to accept.
Because maybe it isn’t an every day kind of hummus, but as a once-in-a-while kinda splurge….I promise it’s worth every sesame-seed-laden calorie. And then some.
- 2 1/2 cups dried chickpeas
- 1 1/2 tbsp baking soda
- 1 1/4 cups tahini paste
- 3 tbsp lemon juice
- 6 garlic cloves, crushed
- 1 tsp paprika
- 1 1/2 cups dried fava beans
- 2 tbsp olive oil
- 1/3 cup lemon juice
- 1 tbsp ground cumin
- 4 garlic cloves, minced
- 1 tsp salt
- Soak the chickpeas and fava beans overnight in separate bowls, adding 1 tbsp baking soda to the bowl with the chickpeas. The next day, drain and rinse both.
- Place the soaked chickpeas and remaining baking soda in a medium pot and cover with double their volume of cold water. Bring to a boil and then simmer for 1 1/2 to 2 hours, or until totally soft and easy to mush. Drain, reserving the cooking liquid.
- Transfer the warm chickpeas to a food processor and add the tahini, lemon juice, 6 cloves garlic, and 1 tsp salt. Puree until totally smooth. Add some of the cooking liquid, if necessary, until it is very soft and just holding it’s shape. Taste for salt.
- Meanwhile, put the fava beans in their own pot and cover with double their volume of salted water. Simmer gently for about 3 hours, or until tender. Remove from the heat and toss with the olive oil, lemon juice, cumin, minced garlic and salt. Taste for seasoning.
- To serve, spread the warm hummus in each plate. Top with the fava beans and a sprinkling of paprika.
This is my submission to this week’s IHCC.