Recipe
How to Make Chef Yotam Ottolenghi's Classic Hummus at Home
If anyone knows how to make the classic Middle Eastern dish of hummus it's Israeli-born chef, recipe-writer and restaurant owner Yotam Ottolenghi.
Ottolenghi's hummus includes a lengthy prep time due to the overnight soaking of the chickpeas, but it is 100% worth the wait. With the secret ingredient of baking soda during the cooking process, the final product boasts an incredibly smooth and creamy texture, only one winning feature of the dish.
Along with the silkiness of this hummus are the delightful tangs of flavor throughout, from garlic to tahini to zesty lemon. The ultimate component of the Middle Eastern spread you're putting together, this hummus will soon become a classic in your kitchen and you'll find yourself making it for every gathering you host.
Yotam Ottolenghi's Classic Hummus
- Prep Time: 12 hrs
- Cook Time: 1 hr
- Total Time: 13 hrs
- Servings: 25
Ingredients
- 1 1/4 cup dried chickpeas
- 1 teaspoon baking soda
- 1 cup plus 2 tablespoons light tahini paste
- 4 tablespoon freshly squeezed lemon juice
- 4 cloves garlic crushed
- Salt
- 6 1/2 tablespoon ice-cold water