I am absolutely addicted to hummus, so since I was craving some this afternoon and am already sitting on a bunch of seriously yummy dried tomatoes and basil oil, I though that trying out a new hummus recipe might be a fun project for this afternoon! Any snack that’s high in protein, full of flavor, and makes raw vegetables even better is going to make me happy! I decided to do a light and creamy whipped hummus, which means incorporating a little more liquid and a lot more air.
I started with dried chickpeas, but if you want to substitute canned, that’s totally fine. Also, if you haven’t dried tomatoes of your own, feel free to use any sun dried tomatoes that you know you like.
For the chickpeas:
- 2 cups dried chickpeas
- 1 onion, peeled
- 1/2 tsp baking soda
- 2 tsp toasted cumin seed
- 1 Tbs olive oil
Soak chickpeas in water overnight. Make sure that the chickpeas are covered by at least 3 inches of water.
The next day, drain the chickpeas and rinse well. (If you aren’t planning this a day ahead, you can bring the chickpeas and water to a boil, turn down to a gentle simmer, and drain and rinse well after 20 minutes.)
Sautee the chickpeas with the baking soda and olive oil for 2-3 minutes. If I remember correctly, this is an Ottolenghi technique; the baking soda does an amazing job of softening the skins! Add the cumin and toss to combine.
Cover with at least 3 inches of water, bring to a boil, turn down to a low simmer, skim any foam off the surface, add the onion, and simmer very gently for 2-3 hours. You want the chickpeas to be soft enough to squish fairly easily when you squeeze them between your fingers. Having soft chickpeas really makes for a creamier hummus. Taste and season with salt and pepper.
Allow them to cool. If you want to go the extra mile, remove the skins from the chickpeas. Again, this is a step that will make for a nicer texture. If you’re using canned chickpeas, drain and remove the skins. They come off pretty easily and quickly if you just squeeze them gently and sort of pop the chickpeas out of their skins.
Roast Tomato and Garlic Hummus
- 3 cups cooked chickpeas, skins removed
- 1/2 cup chickpea cooking liquid or warm water
- 1 1/2 Tbs dried tomatoes, chopped
- 2 Tbs garlic, peeled and chopped
- 2 tsp cumin, toasted and ground
- 3-4 Tbs lemon juice
- 1 tsp smoked paprika
- 1/2 cup tahini paste
- salt and black pepper, to taste
- 2 Tbs olive oil
Puree the chickpeas in a food processor for at least 1 minute, until your mix starts to form clumps. Add the lemon juice, olive oil, tahini, 2 Tbs cooking liquid, paprika, and cumin with a little salt and pepper and blend well, for two minutes. You really want to puree the ingredients well and add lots of air and lightness for this type of hummus. Slowly add the rest of the cooking liquid one tablespoon at a time until you have a light and fluffy mixture. Taste and add salt and black pepper until you have a flavor that makes you happy. It takes more salt than you think!
I had the basil oil that I just made the other day on hand, so I drizzled that over the top and sprinkled my hummus with black sesame seeds. They work well here for garnish because tahini is a sesame paste, so the flavors tie together naturally, plus they added a great crunch. The basil oil played off of the dried tomatoes really well, so if you do have this stuff on hand, have some fun with it!