Lighter Version of Yotam Ottolenghi & Sami Tamimi's Basic Hu

Name: Lighter Version of Yotam Ottolenghi & Sami Tamimi's Basic Hu
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 1/2 cups, 6 serving(s)
Ingredients: 1 1/2 cups dried garbanzo beans; 1/2 cup light roasted tahini; 2 1/2 lemons, juice of; 1/4 teaspoon sriracha sauce; 1/4 teaspoon cumin; 1/4 teaspoon paprika; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 2 garlic cloves; 12 tablespoons ice cold water; 1 teaspoon baking soda

Submitted by Susanita Moreno

"I liked a lot of his recipe, but it called for a lot of tahini. I also added siracha, cumin, and paprika for extra flavor."

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Ready In:: 50mins
Ingredients:: 11
Yields:: 4 1/2 cups
Serves:: 6

ingredients

1 ¹⁄₂ cups dried garbanzo beans
¹⁄₂ cup light roasted tahini
2 ¹⁄₂ lemons, juice of
¹⁄₄ teaspoon sriracha sauce
¹⁄₄ teaspoon cumin
¹⁄₄ teaspoon paprika
1 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon black pepper
2 garlic cloves
12 tablespoons ice cold water
1 teaspoon baking soda

directions

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, cumin, paprika, sriracha, black pepper, and 1 1/2 teaspoons salt. I usually add seasonings based on taste rather than measurement. Feel free to add more or less than I mentioned above.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.
4. Wait at least 30 minutes before adjusting seasonings again. The flavor will start blend and change. I've sometimes made the mistake of adding more spices too soon only to find they overpowered the hummus once the flavors blended.