Best 3 Yotam Ottolenghi Sami Tamimis Basic Hummus Recipes
Yotam Ottolenghi and Sami Tamimi’s basic hummus recipe is a classic for a reason. It’s simple to make, yet incredibly flavorful and versatile. Whether you’re serving it as a dip with pita bread or vegetables, or using it as a spread in sandwiches or wraps, this hummus is sure to be a hit. With its creamy texture, tangy lemon flavor, and nutty undertones, it’s the perfect addition to any meal.
Check out the recipes below so you can choose the best recipe for yourself!
YOTAM OTTOLENGHI & SAMI TAMIMI'S BASIC HUMMUS
Steps:
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy. Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Optionally, to serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days.
BASIC HUMMUS
Our basic hummus recipe is supersmooth and rich in tahini, and can be simply spread over a plate, drizzled with olive oil, and eaten with a pita.
Provided by Yotam Ottolenghi
Categories Dinner snack Chickpea Bean Wheat/Gluten-Free Soy Free Peanut Free Dairy Free
Yield Serves 6
Number Of Ingredients 8
Steps:
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain the chickpeas. You should have roughly 3 cups/600 g now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1½ teaspoons salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
HUMMUS FROM 'JERUSALEM'
There's a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013. The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product. (If you find that your hummus is too stiff, loosen it with a little water.) A plate of this hummus served with fresh pita, chopped olives and pine nuts makes for a perfect lunch.
Provided by Julia Moskin
Categories dips and spreads
Time 45m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 32 grams, Carbohydrate 56 grams, Fat 40 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 7 grams
Tips:
- Use dried chickpeas: Soaking and cooking dried chickpeas gives the hummus a more authentic flavor and texture than using canned chickpeas.
- Cook the chickpeas until they are very soft: This will make them easier to blend and will result in a smoother hummus.
- Use a high-powered blender or food processor: This will help to create a smooth and creamy hummus.
- Add the tahini, lemon juice, garlic, and cumin slowly: This will help to prevent the hummus from becoming too thick or too thin.
- Taste the hummus and adjust the seasonings as needed: You may want to add more salt, lemon juice, or cumin depending on your personal preference.
Conclusion:
This basic hummus recipe is a great starting point for creating your own variations. You can add different herbs, spices, or vegetables to create a hummus that is unique to your taste. For example, you could add roasted red peppers, sun-dried tomatoes, or fresh herbs like cilantro or parsley. You could also use different types of beans, such as black beans or pinto beans, to create a different flavor profile. No matter how you choose to make it, basic hummus is a delicious and versatile dip or spread that can be enjoyed in many different ways.
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