Hummus is one of those staple items that I love to have in the fridge at all times. It works great as a snack, and is not only great as a dip, but also as a sandwich spread, an ingredient in a salad dressing, in certain desserts or spread on a plate underneath a pile of roasted vegetables or stewed meats.
I prefer the creamy version, similar to the breakfast item served in Turkey and other parts of the world. Not only are the applications endless, but the toppings and additions can be as well. Black tahini adds a striking color base to a standard hummus, and can accentuate an eye-catching presentation to any charcuterie board or plate.
Here's what you'll need:
8 ounces (1 cup) chickpeas -- dried is the most flavorful/preferred
1/2 tsp baking soda
3/4 cup black tahini (make your own or use a prepared variety)
2 tbsp fresh lemon juice
1 tsp and 1 tsp sea salt, separated
Water
Optional add-ins: garlic (fresh or granulated), sun-dried tomato, chili peppers/hot sauce, warm spices (cumin, coriander)
Optional garnishes: olive oil, ground cumin, ground coriander, lemon zest, ground paprika (smoked, sweet or hot), fresh parsley, zatar
Here's what you'll do:
- In a leakproof container, add chickpeas and cover with water by 4 inches. Stir in 1 tsp salt until dissolved. Leave on counter or in fridge overnight.
- Drain and rinse chickpeas and put into a medium-sized pot. Cover with fresh water by 2-3 inches. Add baking soda. Bring to a boil, then simmer for 45 minutes, uncovered, until chickpeas are very soft and break apart easily when pressed with a fork.
- Drain, keeping 1 cup of the cooking liquid, and add chickpeas to a food processor or high-speed blender. Note: The rest of the cooking liquid can be made into a vegan mayo, if desired.
- While everything is still warm, process chickpeas for 3 minutes, scraping down sides with a silicone spatula periodically.
- Add tahini and 1 tsp salt, and process for 3 minutes, scraping down sides periodically.
- Add any optional add-ins at this stage.
- Add 3/4 cup chickpea cooking liquid and lemon juice and process for 1 more minute. Taste and add more salt, if desired. If the hummus is too thick, add more cooking liquid, 1 tbsp at a time and process for 10 seconds between each addition. The hummus should look smooth and creamy.
- Add to a serving dish, top with optional garnishes and serve with pita bread, carrots, celery, radish, apples, etc.
- Enjoy!
Homemade Black Sesame Tahini Recipe:
- Toast 3/4 cup black sesame seeds in a pan, stirring frequently, over medium heat, until fragrant. Only 2-3 minutes.
- If sesame seeds are already toasted, skip this step.
- Cool seeds to room temperature and process them in a food processor or high-speed blender for 3 minutes, scraping down the sides every 1 minute. It will look like wet sand.
- Add 3 tbsp olive oil and 1/2 tsp salt, and continue to process until creamy. This may take more than 5 minutes. Scrape down sides every 1 minute or so.
- Make as much as you will use, or make extra to keep in a jar in the fridge for up to 3 months. This will separate as it sits, so stir to re-incorporate oil before each use.
