Double-Tahini Hummus

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You'll look like an expert with this easy hummus recipe that produces the lightest, silkiest hummus you've ever had. Chilling the cooked chickpeas ensures that when they're blended with the oil and cold tahini the hummus will come out creamy rather than oily. In a pinch, you can use the quick-soak technique (see Step 1), reduce the chilling time and still get great hummus.

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Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 8 ounces dried chickpeas (about 1 cup)

  • 1 tablespoon baking soda

  • 7 large cloves garlic, peeled

  • ½ cup extra-virgin olive oil, divided

  • 1/2 cup cold tahini (see Tip), divided

  • ¼ cup fresh lemon juice plus 1 tablespoon, divided

  • 1 ½ teaspoons kosher salt

  • ¼ teaspoon ground cumin, plus more for garnish

  • Paprika for garnish

  • ¼ cup chopped flat-leaf parsley

Directions

  1. Place chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Bring the chickpea mixture in the saucepan to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.)

  2. Drain the chickpeas and rinse well. Rinse out the pan. Return the chickpeas to the pan and cover with 2 inches fresh water. Add garlic. Bring to a boil. Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes.

  3. Reserve about 3/4 cup of the cooking water, then drain the chickpeas. Set aside 2 tablespoons of the prettiest chickpeas for garnish. Rinse the remaining chickpeas and garlic and set the colander over a bowl. Refrigerate the chickpea mixture, reserved cooking water and pretty chickpeas separately overnight.

  4. The next day, combine the chickpeas, 6 of the garlic cloves and 1/2 cup of the reserved cooking water in a food processor (or blender) with 1/4 cup each oil, tahini and 1/4 cup lemon juice, salt and cumin. Process until creamy. Transfer to a serving bowl. Puree the remaining 1/4 cup each oil and tahini with the remaining garlic clove, 2 table-spoons of the cooking water and 1 tablespoon lemon juice until smooth.

  5. Make an indention in the center of the hummus and spoon in the tahini-lemon mixture. Sprinkle the hummus with cumin and paprika, if desired. Garnish with the reserved whole chickpeas and parsley.

Tips

Make Ahead Tip: Cover and refrigerate hummus (without garnishes) for up to 5 days. Garnish just before serving.

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Sadaf is one of our favorite brands--it's nutty, creamy and never bitter.

Originally appeared: EatingWell Magazine, March/April 2015

Nutrition Facts (per serving)

159 Calories
12g Fat
11g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Serving Size 1/4 cup
Calories 159
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 4g 8%
Total Fat 12g 15%
Saturated Fat 2g 8%
Vitamin A 92IU 2%
Vitamin C 4mg 5%
Folate 60mcg 15%
Sodium 139mg 6%
Calcium 29mg 2%
Iron 1mg 7%
Magnesium 22mg 5%
Potassium 135mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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