Ottolenghi and Tamimi hummus--mystyle

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Ottolenghi and Tamimi hummus–mystyle

List of ingredients

• 250 g dried chickpeas
• 1 tsp baking soda
• 1.5 L water
• 270 g sesame seeds
• 60 ml lemon juice (4 lemons)
• 4 cloves of garlic
• 100 ml water

Their hummus is very good, but there are some modifications that I made due to equipment used and personal style:

1. I make my own tahini paste. I roast the sesame seeds. I then a Vitamix to create the tahini.
2. I confit the garlic. I don’t like strong raw garlic flavour, so instead, I use confit garlic. Worst case, slice garlic and cook on small portion of olive oil in slow heat by tilting the pan over the flame, so the garlic is totally submerged. It should slowly bubble.

Part 1

• 270 g of sesame seeds

Roast the sesame seeds, let them cool for few hours.

Part 2.

• 250g of dried chickpeas

Soak in cold water overnight at room temperature.

Part 3.

• 4 cloves of garlic.

Confit the garlic (see above)

Part 4.

• Chickpeas
• 1 tsp of baking soda
• 1.5 l of water

On large pot, over high heat, combine baking soda and chickpeas; stir for 3 minutes. Add water, boil and lower heat to simmer. Keep an eye on the pot. It will foam. Chickpeas will be done in 20-40 minutes. THey should split at the touch.

Part 5.

• sesame seeds
• garlic
• 100 ml of cold water
• chickpeas
• salt

This the crux of the problem. The vitamix has the power, but the paste is thick. My method is the following:

I first do the sesame seeds until they have achieved a nice paste. If needed I add some water. The goal is to have a very nice fine paste. At this point all the water goes in. Add the chickpeas in batches and blend until smooth. Add salt to taste.

Part 6.

• 60 ml of lemon juice.

The vitamix is so powerful that it can split and blend the seeds of the lemon and result in a bitter flavour. Make sure no seeds are in the juice. Alternatively, and to void “issues” with small portions of seeds sliced by the knive, I mix it by hand at the end.

Further notes:

If you are scaling up this recipe I recommend you blend in small batches. It is important than you blend the tahini with the checkpeas since they should emulsify. If you are doing a lot, you can achive this by mixing it with a mixer.