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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.
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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.