I have been eating more hummus than ever lately. Don't ask me why -- it's been actual years since it was a staple in my house. Instead of doubting my cravings, I usually try to exhaust them with reckless abandon. The people at Quinciple must be mind readers because right in the midst of my hummus haze, they delivered us these majestic black chickpeas. They're as beautiful as they are tasty, and go great with Ottolengi's classic hummus recipe that I've been meaning to make for months. It's the perfect topping for a hippie bowl (which one day will have its own post on here) or eaten straight up with carrots when you're too lazy to make a real dinner.
BLACK CHICKPEA TAHINI HUMMUS (Gluten-free, Vegan) Serves 8-10
1 cup dried black chickpeas
1 teaspoon baking soda
6 cups water
1 cup tahini (use a good quality light roast!)
5 cloves garlic
2 lemons, juice and zest
6 tablespoons cold water
Sea salt to taste
Freshly ground pepper
Good quality olive oil, to serve
1. The night before, soak your chickpeas making sure the water is at least twice their volume. Let soak overnight. In the morning, drain the chickpeas, making sure to rinse them well. Place in a medium saucepan with baking soda over high heat, mixing often. Cook about three minute, then add the water and bring to a boil.
2. Cook chickpeas at a rolling boil, skimming off and discarding any foam or skin that floats to the top. Chickpeas will be done cooking after 25-40 minutes or until tender (*they will break easily between your thumb and your finger).
3. Drain the chickpeas again before adding them to a food processor. Pulse until you get a thick paste, then slowly drizzle in the tahini, lemon juice and salt. Blend in garlic and slowly drizzle in ice water until mixture is very smooth (about 4-5 minutes). Transfer to a bowl, covered, and let it rest for 30 minutes. Refrigerate if you're not serving it right away, but make sure it comes to room temperature before serving. Top with good quality olive oil to serve!