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Creamy Whipped Hummus with Fried Chickpeas
American supermarket hummus tends to be a sad imitation of the hummus eaten in Israel. There, it is eaten warm and has a smooth, almost sour cream-like consistency. That’s because it is made from freshly cooked, still-hot chickpeas that are pureed for several minutes. Starting with dried chickpeas also is essential to the fresh taste and ultra-creamy texture of this hummus. Small chickpeas work best; aim for no larger than a green pea. If you only find larger chickpeas, cook them until starting to break down, or 10 to 15 minutes longer. In Israel, hummus gets garnished with a variety of toppings—from spiced ground beef to soft-cooked eggs. For a crispy contrast, we add fried chickpeas.
4
cups
Tip
Don’t omit the baking soda. It helps the chickpeas and chickpea skins soften so that they form a smooth puree.
1 hour
15 minutes active, plus soaking
Ingredients
-
8
ounces (227 grams) dried chickpeas
-
2
tablespoons plus 1 teaspoon kosher salt, divided
Directions
-
01In a large bowl, combine 8 cups of cold water, the chickpeas and 2 tablespoons of the salt. Let soak at room temperature at least 12 hours or overnight.
Reviews
May 23, 2024
Double the recipe???
If you want to double the recipe, do you need to double the salt and water for the soaking?? Or is it just that right salinity of the water that is important?? Or to ask it differently, if I want to speak 16oz of chickpeas, how much water and salt do I need??
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BEST hummus I've ever had. Just so so good. Smooth, great flavor, love warm with a poached egg and some whole wheat pita for breakfast. I'll never be able to eat any other hummus after this.