Recipe by Joan Nathan, Boston Jewish Film Honorary Committee Member & renowned cookbook author, from her cookbook “King Solomon’s Table.”
HUMMUS
yield: about 4 cups, or 6 to 8 servings
2 cups (400 grams) dried chickpeas (or 4 cups canned or presoaked
chickpeas; see this page)
1 teaspoon baking soda
1 cup (225 ml) tahina
1 whole preserved lemon, seeds removed (see this page)
3 tablespoons preserved lemon liquid from jar
4 tablespoons fresh lemon juice, or to taste
2 cloves garlic, or to taste
1 teaspoon salt, or to taste
Freshly ground pepper to taste
1 teaspoon ground cumin, or to taste
3 tablespoons extra-virgin olive oil, divided
2 tablespoons pine nuts
Dash of paprika or sumac
2 tablespoons chopped fresh parsley or cilantro
1.If using canned chickpeas, skip the following step.
2.Put the dried chickpeas in a large bowl with cold water to cover
and soak overnight. The next day, drain and rinse them, then put
them with the baking soda in a large heavy pot with enough cold
them with the baking soda in a large heavy pot with enough cold
water to cover by about 3 inches. Bring to a boil, skimming off the
scum that accumulates. Simmer, partially covered, for 1 to 1½
hours, or until the chickpeas are soft and the skin begins to
separate, adding more water if needed.
3.Drain the chickpeas (dried or canned), reserving about 1½ cups
(355 ml) of the cooking liquid or water. In a food processor fitted
with a steel blade, process the chickpeas with the tahina,
preserved lemon and its liquid, lemon juice, garlic, salt, pepper,
cumin, and at least ½ cup (120 ml) of the reserved cooking liquid.
If the hummus is too thick, add more reserved cooking liquid or
water until you have a creamy paste-like consistency.
4.Heat a frying pan and add 1 tablespoon of the olive oil. Spread
the pine nuts in the pan and stir-fry, browning on all sides.
5.To serve, transfer the hummus to a large, flat plate, and, with
the back of a spoon, make a slight depression in the center.
Drizzle the remaining olive oil and sprinkle pine nuts, paprika or
sumac, and parsley or cilantro over the surface.
6.Serve with cut-up raw vegetables or warm pita cut into wedges.
Note Leftover hummus tends to thicken; just add some water to make it the right consistency. After a few days, freeze any uneaten hummus.
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