This recipe was inspired by Yotam Ottolenghi and Sami Tamimi's hummus recipe in Jerusalem cook book, and the endless hummus plates that I devoured in Israel
250 dried chickpeas (can be substituted with canned chickpeas, however not as tasty)
1.5 teaspoon baking soda
160g/9 TBSP Sesame Kingdom Fresh Tahini
3 TBS freshly squeezed lemon juice
2-3 cloves pealed garlic crushed and roughly chopped
5-7 TBS ice cold reserved water
3/4 flat tsp sea salt
2 tsp olive oil for topping
Caramelized onions (optional)
1 large onion, halved and sliced against grain 1/8” thin (not too thin, as it will burn)
2 TBS olive oil
1 tsp honey
1/2 tsp cumin
1/4 tsp salt
1/4 tsp ground fresh pepper
The night before put chickpeas in a large bowl and cover with double the volume of cold water. Stir in 1 flat teaspoon baking soda
Next day drain chickpeas and wash thoroughly with cold water. Place a medium size pot over high heat, add drained chickpeas + 7 cups of cold water and stir in an additional 1/2 tsp baking soda.
Bring to boil. Remove white foaming, reduce heat and simmer on low heat for 1 hour, simmering off any foam or skins that float to surface. Chickpeas should be very tender, nearly falling apart but not mushy, breaking up easily when pressed between thumb and finger. Set aside 2 spoonful of chickpeas for garnish.
Meanwhile caramelize onions. Heat up 1 TBS olive oil over medium heat, add thinly sliced onion. Stir to coat onions with oil and cook for 10 minutes. Add 1/2 tsp cumin, 1/4 tsp fine sea-salt and 1/4 tsp pepper. Drizzle honey into the mix and stir. Cook for about 15-30 minutes stirring constantly. Do not burn onions.
Drain Chickpeas, save about 1 cup of cooking liquid in a small bowl. Add Ice cubes to saved cooking liquid.
Place cooked chickpeas in food processor and process for about a minute until stiff paste (if too dry add a bit of tap water)
With machine still running slowly add Sesame Kingdom Fresh Tahini, lemon juice, garlic, 1/2 flat tsp salt, 2 TBSP caramelized onions, and gradually drizzle 5-7 TBSP of ice cold reserved liquids.
Continue mixing in blender for 5 straight min until smooth and creamy
Transfer to a bowl and cover with plastic wrap for 30 min.
Spread hummus on a serving plate and create a wavy pattern with the back of a spoon. Spread a handful of caramelized onions and cooked chickpeas. Drizzle olive oil, sprinkle paprika and serve.
Enjoy with fresh pita bread.
Store in a refrigerator for up to 3 days.