Categories: Mediterranean
Ingredients
- 3/4 cup dried chickpeas or 15 oz. can chickpeas, drained and rinsed
- 1/4 tsp baking soda
- 5 tbsp. lemon juice (2 lemons), plus more as needed
- 2 garlic cloves
- 1/4 cup ice water, plus more as needed
- 1/2 cup tahini
- Olive oil
- Spiced Lamb (see recipe)
- 1 tsp ground sumac
- 1 tsp Aleppo pepper or Chile Spice Mix (see recipe)
Directions
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For hummus, if using dried chickpeas, soak chickpeas in water to cover overnight; drain.
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Place dried chickpeas in a large saucepan with baking soda. Add water to cover by about 6 inches. Bring to boiling; skim and discard residue from surface of water. Reduce heat to medium. Simmer, uncovered, until chickpeas are tender, 30 minutes. Drain chickpeas.
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Place chickpeas in a bowl and cover with cold water. Rub chickpeas between your palms to remove skins. Drain and repeat two or three times. If using canned chickpeas, repeat this step, rubbing off as many skins as you can. Reserve 2 tbsp. chickpeas for garnish.
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In a food processor, combine the remaining chickpeas, the lemon juice, garlic and 1 1/2 tsp kosher salt in a food processor. Pulse until uniformly ground. Add the ice water. Process 5 minutes. After 5 minutes, slowly drizzle in the tahini while blending. The mixture should be airy and form stiff peaks. If it is the texture of ice cream, it it too thick, so add more ice water as needed to make light and fluffy. Season with additional lemon juice and salt. At this point, hummus can be stored in an airtight container in the fridge up to 3 days.
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When ready to serve, scoop hummus into a shallow bowl or onto a plate. Use the back of a spoon to form a moat between the outer edge and the center. Drizzle hummus generously with olive oil. Top with hot Spiced Lamb and pan juices. Sprinkle with the reserved whole chickpeas, the sumac and Aleppo pepper.