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Hummus with Chipotle Black Beans and Tomato Salsa
Family-owned Shlomo & Doron in Tel Aviv’s Yemenite Quarter is famous for its hummus, both classic and unconventional. The eatery’s Mexican-inspired hummus—complete with black-bean, salsa and tortilla chip toppings—inspired us to make our own version at home. For ease, we use canned chickpeas to make the hummus base, but first we simmer them with a little baking soda, which softens the legumes along with their skins so they break down into a perfectly smooth puree. Processing the chickpeas while warm for a full three minutes also helps achieve the finest, silkiest consistency. The hummus is topped with a black bean puree made subtly smoky and spicy by the addition of chipotle chili in adobo sauce, followed by a fresh tomato salsa and crushed tortilla chips for texture. Serve with warmed flatbread and, if you like, with additional tortilla chips.
15½-ounce cans chickpeas, 2 cups liquid reserved, drained
teaspoon baking soda
01In a large saucepan over high, combine the chickpeas and their 2 cups reserved liquid, the baking soda, ½ teaspoon salt and 3 cups water. Bring to a boil, then reduce to medium and cook, uncovered and stirring occasionally, until very tender and the chickpea skins begin to fall off, 15 to 20 minutes.
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