Author Notes: Homemade Hummus is one of the best things on earth. It’s easier than you think to make also. And I’m not referring to the homemade hummus made from canned chickpeas. I want you to cook those chickies yourself! It’s worlds of a difference. Here is served with a delicious lemony tahini sauce, soft boiled egg, and tons of everything bagel spice. Get those pitas ready for dipping! —Danielle Oron
Serves: 4
Ingredients
Homemade Hummus
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1
cup dried chickpeas
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1
teaspoon baking soda
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1
clove garlic
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1 1/3
cups sesame paste
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3
tablespoons lemon juice
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1/4
teaspoon cumin
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1/2-1
teaspoons salt
Tahina Sauce, everything Bagel Spice, & Finishing
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1/2
cup sesame paste
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1/2
cup cool water
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1 1/2
tablespoons lemon juice
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2
pinches salt
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1/2
teaspoon poppy seeds
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1/2
teaspoon toasted sesame seeds
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1/2
teaspoon dried garlic flakes
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1/2
teaspoon Maldon or other coarse/flake salt
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4
large eggs
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1/3
cup toasted pine nuts
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olive oil
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paprika
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fluffy pitas
Directions
Homemade Hummus
- Place the dried chickpeas in a large glass or plastic bowl and cover with at least 6 cups of cool water. Leave on the counter top for at least 12 hours or over night.
- Drain and place the soaked chickpeas in a large stock pot and cover with 8-10 cups of water. There should be at least 3-inches of water above the chickpeas.
- Turn the heat down to medium-low and simmer, uncovered, for 35-45 minutes. You should be able to mash the chickpeas with your fingers when they’re ready. Turn the heat off and set aside to cool to room temperature.
- Once cooled, drain the chickpeas SAVING AT LEAST A HALF CUP OF COOKING LIQUID! Make sure to drain the chickpeas as well as possible to be sure that you get a nice thick hummus.
- Place the chickpeas in a food processor. Process until a thick paste forms, about a minute of two adding a bit of the liquid that the chickpeas cooked in to loosen it up a bit.
- Add the garlic clove and process again until smooth.
- Add the sesame paste, lemon juice, cumin and salt and process again on high. If the hummus is too thick, slowly stream in a little of the chickpea cooking liquid to loosen it up. You may not need to add any liquid at all.
- Taste for seasoning and adjust with salt and lemon juice.
Tahina Sauce, everything Bagel Spice, & Finishing
- For the tahina sauce: In a medium sized bowl, whisk together the sesame paste, water, garlic, lemon juice and a healthy pinch of salt. Keep on whisking, it will come together!
- For the everything bagel spice: In a small bowl, combine the poppy seeds, toasted sesame seeds, garlic flakes, onion flakes, and maldon or coarse salt.
- For the soft boiled eggs: Bring a pot of water to a rolling boil. Slowly lower in the eggs and immediately set a timer for 6 1/2 minutes. Prepare an ice bath for the eggs. As soon as the timer goes off, transfer the eggs to the ice bath. Allow them to cool for at least 3 minutes before peeling. Peel carefully.
- To plate: Using a large spoon, plate the hummus on each serving dish, making a well in the middle of the hummus with nice sides. Pour in some of the tahina sauce. Gently lay the eggs onto each plate. Drizzle a decent amount of olive oil around the plate. Season with a dash of paprika… for prettiness. Then garnish the egg and surrounding area with the toasted pine nuts and everything bagel spice. Enjoy!
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Photo by Danielle Oron
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Photo by Danielle Oron
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Photo by Danielle Oron
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Photo by Danielle Oron
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Photo by Danielle Oron