Best 2 Yotam Ottolenghi Sami Tamimis Basic Hummus Recipes
Hummus, a delectable Middle Eastern dip or spread, has captivated taste buds worldwide. Crafted from chickpeas, tahini, lemon juice, and garlic, this creamy delight offers a symphony of flavors and textures. Its versatility knows no bounds, making it an ideal accompaniment to pita bread, vegetables, or even as a sandwich spread. In this culinary exploration, we will unveil the secrets behind creating the perfect hummus, taking inspiration from renowned chefs Yotam Ottolenghi and Sami Tamimi's basic hummus recipe. We will delve into variations that tantalize the senses, transforming this classic dish into a culinary masterpiece. From the tangy charm of roasted red pepper hummus to the vibrant burst of beet hummus, each recipe promises a unique gustatory experience. Prepare to embark on a flavorful journey as we uncover the art of crafting extraordinary hummus, one delightful bite at a time.
Here are our top 2 tried and tested recipes!
BASIC HUMMUS
Our basic hummus recipe is supersmooth and rich in tahini, and can be simply spread over a plate, drizzled with olive oil, and eaten with a pita.
Provided by Yotam Ottolenghi
Categories Dinner snack Chickpea Bean Wheat/Gluten-Free Soy Free Peanut Free Dairy Free
Yield Serves 6
Number Of Ingredients 8
Steps:
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain the chickpeas. You should have roughly 3 cups/600 g now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1½ teaspoons salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
HUMMUS FROM 'JERUSALEM'
There's a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013. The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product. (If you find that your hummus is too stiff, loosen it with a little water.) A plate of this hummus served with fresh pita, chopped olives and pine nuts makes for a perfect lunch.
Provided by Julia Moskin
Categories dips and spreads
Time 45m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 32 grams, Carbohydrate 56 grams, Fat 40 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 7 grams
Tips:
- The secret to a smooth and creamy hummus is to use dried chickpeas that have been soaked overnight. This will help them to cook evenly and become very tender.
- If you don't have time to soak the chickpeas overnight, you can use canned chickpeas. Just be sure to rinse them well before using.
- To make the hummus even smoother, you can peel the chickpeas before cooking them. This is a bit of a time-consuming process, but it's worth it if you want the smoothest hummus possible.
- Use a food processor or high-powered blender to get the smoothest hummus. If you don't have either of these appliances, you can use a potato masher, but it will take a bit more effort.
- Add the tahini, lemon juice, garlic, cumin, and salt to the food processor or blender and blend until smooth. Then, slowly add the olive oil while the machine is running. This will help to emulsify the oil and create a creamy hummus.
- Taste the hummus and adjust the seasonings as needed. You may want to add more lemon juice, garlic, cumin, or salt.
- Serve the hummus immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Yotam Ottolenghi and Sami Tamimi's basic hummus recipe is a simple but delicious dish that is perfect for any occasion. It's easy to make and can be customized to your own taste preferences. Whether you like it smooth or chunky, with lots of garlic or just a hint, this recipe is sure to please. So next time you're looking for a quick and easy snack or appetizer, give this basic hummus recipe a try. You won't be disappointed!
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