Creamy-homemade-Chummus. My first attempt was a huge success! Well, this was really my second attempt. In high school I tried making Chummus with no recipe, and I ended up with a gallon of watered down, mashed chick peas. So my first REAL attempt turned out great!
This months Kosher Connection Link-up, the Great Blog Swap, enlisted me ( and many of the other fabulous, kosher bloggers out there) to “swap” recipes with another blogger. Since my best friend and fellow kosher food blogger, Rebecca Pliner of I want that for dinner, is part of the Kosher Connection club, we decided to swap recipes with each other! Rebecca introduced me to the Chummus recipe from Yotam Ottolenghi’s, Jerusalem: A cookbook. She brought some over one Shabbos to go with the lunch I prepared, and I was floored! I knew I had to make try and make it myself! As I do with most recipes, I had to give it my own spin. I added 1 teaspoon of lemon zest, for an extra zingy-kick! What a nice opportunity this was to cook outside of the box! Read below for the recipe and more pictures! 😉
Creamy homemade lemony Chummus:
1 1/2 cups dried chickpeas
1 teaspoon baking soda
6 1/2 cups water
1 cup plus 2 tablespoons tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
1 teaspoon fresh lemon zest
6 1/2 tablespoons ice cold water
1 1/2 teaspoons salt
- The night before you plan to prepare your Chummus, place chickpeas in a large bowl and cover them with 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.
- Cook for 30 minutes. 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 2/3 cups now. Place the chickpeas in a food processor or blender and process until you get a stiff paste.
- With the machine still running, add the tahini paste, lemon juice, garlic, lemon zest and 1 1/2 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 or tin foil, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed.
It may seem like this Chummus requires a lot of patience and time, but I prepared this while cooking the rest of my Shabbos food, checking on the boiling chickpeas every so often and leaving them processing while washing dishes. This is a pretty hands OFF recipe in many ways.The one stumbling block I ran into was in Stop & Shop. I had never before seen DRIED chickpeas! Rebecca, how many text messages did I send you during my search?? Finally, in the Mexican section, near the rices and tomato sauce, there it was! The rest was history!
I served this creamy Chummus with 2 different kind of pita bread, and on one platter I sprinkled Zahtar spice and the other diced olives. YUM! What a hit! Thanks for the great recipe Bec ;).
^ Perfect with broiled Pita triangles!