Hummus-like chickpea puree serves as the foundation for za'atar-rubbed cod, which is then served alongside lemony, grilled zucchini.
'hummus' on Serious Eats
How do you match the silky smooth texture of store bought hummus at home? The answer lies within those thin chickpea skins.
Black tahini offers a sweeter, nuttier flavor than tahini made with white sesame seeds. With such black gold at my finger tips, I decided to add it to a hummus that could stand up to it, pigment-wise. The color alone is sure to turn a few heads at your next gathering.
Here's a tahini-rich recipe for hummus.
Planning on whipping up some hummus but don't have any tahini on hand? Let peanut butter come to your rescue!
Hummus with pita chips is my go-to snack (anyone else?). Until recently, I lived off the storebought variety, with my homemade hummus never being up to snuff with the likes of Sabra. But then I had a revelation in hummus-making.
We love a good egg sandwich—bacon, egg and cheese, egg salad, Croque Madame, we could go on and on, but we have to thank The Big New York Sandwich Book for introducing us to another egg-centric lunchtime repast, the Israeli Workingman's Lunch. One might assume that most workaday Israelis are bent over an overstuffed falafel but Snir Eng Sela, chef at Commerce had a different sort of Israeli lunch in mind.
In Israel, hummus is treated as a blank canvas for all sorts of toppings. This Complete Hummus begins with a great recipe for basic hummus—dried chickpeas soaked overnight and blended with tahini, lemon juice, and garlic—which are topped off with a pool of spicy lemon-cumin-hot pepper sauce, drizzles of olive oil and raw tahini, and a sprinkle of parsley and chopped onion, and even whole chickpeas if you'd like.
I like to make this hummus with raw chickpeas. It's a nice change from classic chickpea hummus. The rawness comes through as a fresh flavor that is not at all harsh. My husband describes it as "wheatgrass-y," which he promises...
I was expecting tasty but not mind-blowing, but after whipping a batch of this leaf-green hummus in the food processor, I don't really see much chickpea-based hummus in my future—it was just that good. The edamame has a simple sweetness that plays down the earthy qualities of the roasted garlic and tahini. While chickpea hummus has a tendency to be heavy and pasty, this version is light with a fantastic green freshness. Its versatile flavors work equally well as a sandwich spread or condiment on its own.
I always knew that homemade hummus was a relatively painless dish to whip up, but I never actually took the time to make it until I found this recipe from Samuel Clark's Moro. It really couldn't be easier. Compared to store-bought, the flavor is cleaner and more vibrant, less dull and chalky. It's a perfect match for lamb, which in this recipe is mixed with cinnamon, almonds, and a final sprinkling of smoked paprika. Each bite is tangy, rich, and gorgeously perfumed thanks to the spices. I devoured my whole plate in minutes.
Lighter, fresher, and just a little bit yuppier than the chickpea and tahini-based original, Green Pea Hummus is like the Pinkberry of the hummus world.
[Photograph: Bill Milne]...
Lately I've grown a little tired of store-bought hummus. Many of the flavors are bordering on bizarre (dill? French onion?), and often I find the taste of tahini overwhelming. And commercial hummus is always pureed until it is super-smooth. I...
©iStockphoto.com/JLGutierrez Sometimes I recall that I grew up without hummus and am amazed. It seems like such a natural kid-food, but it just wasn’t around in Houston then (now it is—my childhood, we’re talking decades ago now, people). I discovered...