Silk Road Recipes’ Mediterranean Hummus

Garnishes:

Olive oil

Parsley, finely chopped

Sprinkle of sumac

Sprinkle of dukkah

Za’atar

Preparation:

Soak the dried chickpeas overnight in a large bowl covered by 2 1/2 cups water. Cover with kitchen towel and set aside. If using canned chickpeas, skip this step, go to Step 2 below.

Drain and rinse the chickpeas. Add the chickpeas and baking soda to a large saucepan or skillet over high heat. Toss to coat and dry cook 2-3 minutes, stirring often.

Add 6 1/2 cups of water and bring to a boil. Cook for 30 minutes over medium heat. Skim any foam and skins that floats to surface. Chickpeas are done when they break up easily when pressed between thumb and finger. Drain and transfer to a food processor. (At this stage you can pick through to remove any skins, but Kevin feels the food processor going at 5 minutes does a fantastic job of creating a creamy texture.)

Process cooked chickpeas to a thick paste. Stop and scrape down the sides. With motor running add the tahini, lemon juice, garlic, salt and cumin. Next, with motor still running, drop in the ice cubes and mix for a total of 5 minutes. You will want the creamiest, smoothest paste. Transfer the hummus to a bowl, cover and allow to rest at least 30 minutes, or refrigerate if not serving immediately. Allow to come to room temperature before spooning onto a plate. Garnish with olive oil, parsley and either sumac, dukkah or za’atar.

Notes:

If not soaking and cooking chickpeas from scratch, feel free to use canned. Two (15.5 oz.) cans (drained) are what you’ll need for this recipe.

Try to find tahini made from Ethiopian sesame seeds; the buttery, complex Humera seeds are the best quality. Kevin found brands at Trader Joe’s and Whole Foods, or order the Soom brand online. Go to: https://soomfoods.com.

Kevin finds ice cubes work best, but about 6 1/2 tablespoons of ice water may be substituted.

Cook chickpeas between 20-40 minutes depending on freshness.

Add 1 bunch cilantro leaves and 1/4 cup pickled jalapeños for a spiced-up version that Kevin highly recommends.

Stored in an airtight container, Mediterranean hummus will last in the refrigerator for about 3-4 days. If you end up with too much on your hands, freezing is also an option. Store your leftover hummus in a freezer-safe container and freeze for up to 4 months. Thaw in the refrigerator overnight before enjoying again.

If you’ve wondering how to cook chickpeas or garbanzo beans, this helpful guide shares all of the tips you will need. Go to: https://silkroadrecipes.com/how-to-cook-chickpeas/

For this recipe, go to: https://silkroadrecipes.com/mediterranean-hummus-creamy-chickpea-dip/

For more recipes, go to: https://silkroadrecipes.com/recipes/

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For Kevin’s Homemade Pita Chips, go to: https://silkroadrecipes.com/homemade-pita-chips/

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