Creamy Perfection: Unlocking Ottolenghi’s Basic But Delicious Hummus Recipe
There’s an undeniable allure to truly exceptional hummus. I’m not referring to the ubiquitous pre-packaged tubs found in supermarket aisles, but the kind that is freshly prepared, luxuriously creamy, and bursting with authentic Middle Eastern flavors. This quest for the perfect, velvety dip led me to a remarkable discovery: Yotam Ottolenghi’s recipe for “Basic But Delicious Hummus.” It’s more than just a recipe; it’s a gateway to experiencing hummus in its purest, most delightful form, right in your own kitchen.
My journey to appreciating truly great hummus began with a beloved spot called Mamoun’s. With several locations across the tri-state area, their Hoboken, NJ outpost became a cherished destination for my family. When my son and his family resided in Hoboken, our visits often included a pilgrimage to Mamoun’s on Washington Street. We’d leave with our cooler bag happily stuffed with multiple containers of their legendary hummus, always with specific requests from other family members eager for a taste. Its exceptional quality was simply addictive, making it a must-have item on every trip.
Life has a way of changing paths, and those drives north on the NJ Turnpike have since been replaced by flights to California, as we now embark on our adventure as bicoastal grandparents. While the frequent visits to Mamoun’s are a thing of the past, the craving for that authentic, creamy hummus remained. This geographical shift sparked a new culinary mission: to recreate that unparalleled taste at home. It was high time to master the art of homemade hummus, and who better to guide me than Yotam Ottolenghi?
Ottolenghi, a renowned chef celebrated for his masterful approach to Middle Eastern cuisine, quickly became my go-to source. His recipe for Basic Hummus, prominently featured in his magnificent cookbook, Jerusalem: A Cookbook, stood out immediately. It promised the silky-smooth texture and rich flavor I longed for. While I’ve incorporated a few minor adjustments to suit my preference, the fundamental brilliance and credit for this extraordinary recipe undoubtedly belong to Ottolenghi and his talented co-author, Sami Tamimi.
The Foundation: Starting with Dried Chickpeas
No Canned Chickpeas Here: The Secret to Supreme Creaminess
For truly exceptional hummus, the journey begins not with a can opener, but with dried chickpeas. This is a non-negotiable step in achieving that ultra-smooth, creamy texture characteristic of authentic Middle Eastern hummus.
- **Overnight Soak:** Start by placing the dried chickpeas in a large bowl and covering them with cold water, ensuring at least twice their volume. Allow them to soak undisturbed overnight. This crucial step rehydrates the chickpeas, softening them significantly and dramatically reducing cooking time.
- **Observe the Transformation:** It’s fascinating to see how much they plump up and expand during this soaking period, a testament to their readiness for the next stage.
The Initial Cook: Tenderizing with Baking Soda
Here’s where Ottolenghi’s brilliance truly shines through. The secret to achieving that impossibly smooth hummus lies in an extra step: “roughing up” the drained chickpeas by quickly cooking them with baking soda over high heat. This isn’t just a quick start; it’s a strategic move to help loosen their skins, which are often the culprit behind a grainy texture.
Be diligent and stir them constantly for about three minutes. You’ll visibly notice the skins beginning to appear loosened, a sign that the baking soda is doing its work to break down the chickpea’s exterior.
- Drain the chickpeas thoroughly after their overnight soak.
- Place a medium saucepan or pot over high heat.
- Add the drained chickpeas and baking soda to the hot pan.
- Cook for about three minutes, stirring constantly to ensure even exposure and prevent burning.
- Next, add the specified amount of water and bring the mixture to a rolling boil.
- Reduce the heat to medium and allow the chickpeas to simmer for approximately 20 minutes.
- During this time, diligently skim off any foam or loose skins that rise to the surface. This continuous skimming contributes to the ultimate smoothness of your hummus.
- Cooking time can vary slightly depending on the age and type of chickpeas, so it might take a bit longer. The goal is to achieve an extremely tender, almost mushy consistency. They should break apart effortlessly when pressed between your thumb and finger. This level of tenderness is paramount for a truly silky hummus.
Blending for Unrivaled Smoothness
- After cooking, drain the chickpeas thoroughly. You should now have approximately 3 2/3 cups (600 grams) of tender, ready-to-blend chickpeas.
- Transfer the cooked chickpeas to the bowl of a food processor. Process them until they form a stiff, thick paste. This initial blending breaks them down without introducing too much liquid too soon.
- With the machine still running, gradually add the tahini paste, freshly squeezed lemon juice, crushed garlic, and salt. Allow these ingredients to incorporate fully.
- Finally, and this is a key step for ultra-creamy hummus, slowly drizzle in the ice water. The cold water aids in emulsification, creating a lighter, airier, and significantly smoother texture. Continue processing for a full five minutes. This extended blending time is crucial for achieving that signature velvety, melt-in-your-mouth consistency that Ottolenghi’s hummus is known for.
The Star Ingredient: Quality Tahini
Given that this hummus recipe is notably rich in tahini, the quality of this sesame paste is paramount. A superior tahini makes all the difference, contributing a depth of flavor and creamy texture without any unwanted bitterness. My personal recommendation is the Philadelphia-based **Soom Sesame Premium Tahini**. It’s remarkably light and creamy, boasts a full-bodied, nutty flavor, and, crucially, is completely free of any bitter undertones often found in lesser quality brands. You can easily find Soom Tahini at most Whole Foods stores or conveniently order it online from Amazon.com.
Your Ottolenghi-Inspired Hummus is Almost Ready!
After all that careful preparation and precise blending, your homemade hummus is just moments away from being enjoyed. A crucial final step ensures its full flavor and perfect consistency.
- Transfer the freshly blended hummus to a serving bowl.
- Cover the surface directly with plastic wrap to prevent a skin from forming, and allow it to rest for at least 30 minutes. This resting period allows the flavors to meld and the hummus to achieve its optimal texture.
- If you’re not serving it immediately, refrigerate the hummus until needed.
- Remember to take it out of the refrigerator at least 30 minutes before serving. This allows it to come closer to room temperature, enhancing its creaminess and flavor.
- This delicious hummus will keep beautifully in the refrigerator for up to three days, though it rarely lasts that long!
Should you find yourself with an abundance of this creamy delight, rest assured that you can even freeze it. While the texture might be ever so slightly affected, it won’t be enough to truly detract from its deliciousness. The bottom line is: don’t let a single bit of this homemade goodness go to waste!
Serving Suggestions & Customization
The beauty of this basic but delicious hummus recipe is its versatility. While it’s utterly divine on its own, it also serves as a perfect canvas for customization:
- **Enhanced Texture:** Fold in or top with roasted chickpeas for an exciting textural contrast and an extra layer of nutty flavor.
- **Spice it Up:** For a stronger, earthier flavor, incorporate a dash of ground cumin into the hummus or sprinkle it on top before serving. A pinch of smoked paprika also adds a wonderful aromatic touch.
- **Taste Adjustments:** Feel free to tweak the amount of lemon juice and/or tahini to better suit your personal taste preferences. Some prefer a tangier hummus, while others might enjoy a more pronounced tahini richness.
- **Gourmet Toppings:** Elevate your hummus presentation with a generous garnish. Consider a vibrant topping of Marinated Roasted Pepper Strips for a sweet and tangy counterpoint.
- **Heartier Option:** For a more substantial offering, pair your hummus with a generous serving of Moroccan Roasted Eggplant with Stewed Tomatoes, creating a delightful and filling meal.
For a simple yet elegant finish, I’ve opted to simply drizzle a generous layer of good quality extra virgin olive oil over the top. This adds a beautiful sheen and a rich, fruity aroma that complements the hummus perfectly.
Just add warm pita bread, fresh vegetables, or your favorite crackers, and prepare to indulge in the best homemade hummus you’ve ever tasted.
Ottolenghi’s Basic But Delicious Hummus
Adapted from Yotam Ottolenghi & Sami Tamimi’s recipe featured in Jerusalem: A Cookbook
Achieve super smooth and creamy hummus, rich in authentic tahini flavor.
Ingredients
-
1 1/4
cup
dried chickpeas
(250 grams) -
1
teaspoon
baking soda -
6 1/2
cups
water -
1
cup
plus 2 tablespoons light tahini paste
(270 grams) -
4
tablespoons
freshly squeezed lemon juice -
2
garlic cloves, crushed -
1
teaspoon
salt -
6 1/2
tablespoons
ice cold water
Instructions
-
The night before, place the dried chickpeas in a large bowl and cover them with cold water, ensuring the water level is at least twice the volume of the chickpeas. Let them soak overnight.
-
The next day, thoroughly drain the soaked chickpeas. Place a medium saucepan or pot over high heat. Add the drained chickpeas and baking soda to the hot pan. Cook for about three minutes, stirring constantly to “rough up” the chickpeas and loosen their skins.
-
Add 6 1/2 cups of water and bring the mixture to a boil. Reduce the heat to medium and simmer for approximately 20 minutes, or until the chickpeas are very tender and easily crushed between your fingers (borderline mushy). During simmering, skim off any foam or loose skins that float to the surface. Cooking time may vary based on chickpea freshness.
-
Drain the cooked chickpeas; you should have roughly 3 2/3 cups (600 grams). Transfer them to the bowl of a food processor and process until a stiff paste forms. With the machine still running, add the tahini paste, lemon juice, crushed garlic, and salt. Finally, slowly drizzle in the ice water and continue to process for a full five minutes until the hummus is incredibly smooth and creamy.
-
Transfer the hummus to a bowl, cover the surface directly with plastic wrap, and allow it to rest for at least 30 minutes to let the flavors develop. If not serving immediately, refrigerate. For best results, take it out of the fridge at least 30 minutes before serving. This hummus will keep well in the refrigerator for up to three days.
-
Optionally, to serve, garnish with a generous drizzle of good quality extra virgin olive oil and serve with warm pita bread or fresh vegetables.
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