TUSK Hummus with Sam Smith
by Sam Smith | Executive Chef (Tusk)
¾ cup dried chickpeas
½ teaspoon baking soda
1 garlic clove
⅓ cup (or more) fresh lemon juice
1 cup tahini
⅓ cup olive oil
2 teaspoon ground cumin
Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2”. Cover and let sit 8–12 hours.
Drain chickpeas, rinse, and place in a large saucepan. Bring to a boil over
medium-high heat; reduce heat and simmer gently, skimming foam
occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid.
Combine garlic, lemon juice, and a pinch of salt in a food processor. Pulse it to combine. Add tahini and ½ cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, at least 3 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right
consistency. Taste hummus and season with salt and more lemon juice if needed.
Pour into a bowl on ice water and let sit until hummus is approximately room temperature.
Place dollop of hummus on the middle of a plate and spread in circular
motion from the inside out.
Finish with olive oil and toppings … these are up to you, but here are a few of our favorites:
1) Olive oil, Aleppo pepper, cumin, parsley (what we did in the video)
2) Chopped roasted broccoli, red onion, parsley, urfa pepper, hazelnuts, olive oil
3) Thin sliced raw sugar snap peas, peanuts, paprika, lemon juice, olive oil