My version of hummus stands apart as I blanch the garlic. The following recipe is adapted from Ottolenghi, with my addition of greens.
While the version below is made with blanched peas, parsley and fennel fronds, I often make it with any greens I happen to have on hand, but usually include some herbs. Thanks to my recent Katchkie Farm CSA , I made a green version with beet greens, scallions (green part only) and parsley. Blanch the greens, shock in ice water, drain well and then purée. For the recipe below use about a cup of blanched greens and/ or herbs.
- 1 ¼ c dried chickpeas, soaked overnight in generous quantity of cold water.
- 1 tsp baking soda
- 6 ½ c water
- 1 c + 2 Tbsp tahini
- 6 Tbsp freshly squeezed lemon juice
- 4 cloves garlic, blanched in boiling water, crushed
- 1 ½ tsp salt
- 1 c baby green peas, fully cooked in salted water, drained
- ½ c parsley leaves, fennel fronds
- 6 ½ Tbsp ice cold water, as needed
- Salt and pepper
- ½ cup blanched and puréed greens
NOTE: use any combination of beet, carrot or turnip tops,
- Cover chickpeas with cold water and soak overnight.
- Place soaked and drained chickpeas in saucepan over high heat and with baking soda. Cook approx three minutes, stirring constantly. Add the water and bring to a boil. Cook20 to 40, skimming off any foam and any skins that surface. They should be very tender, breaking up easily. When the chickpease are almost entirely cooked, add garlic and cook 2 to 3 minutes. Drain and place chickpeas and garlic in food processor. Process to a smooth paste.
- With the machine running, add tahini paste, peas, lemon juice, parsley leaves and fennel fronds and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until they form a very smooth, creamy paste. Adjust seasoning with salt and pepper to taste, and additional lemon juice as needed.
- Let rest at least 30 minutes before serving.
This February we’re celebrating Kimchi with a Carrot & Napa Cabbage Kimchi Recipe by Chef Rachel John.
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