Adeena Sussman’s Magical Hummus is the creamiest most delicious hummus you’ll ever eat.
Disclosure: I received a review copy of Sababa for free from the publisher. All opinions are my own. This post contains affiliate links, which means that I earn a percentage of each sale made through those links.
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I’ve been drooling over Adeena Sussman’s new cookbook, Sababa, ever since I received my review copy in August. It’s packed with beautiful photos and fantastic looking recipes inspired by the land of Israel. Her beautiful writing, use of Israeli spices and flavors and interesting ideas make me want to try everything in the book! Some of the recipes in Sababa that I want to try are: Honey and Olive Oil Challah, Cabbage Apple and Pomegranate Slaw with Cumin Dressing, Za’atar Roasted Chicken over Sumac Potatoes, Spiced Silan Bourbon Cocktail, and the Chewy Tahini Blondies that I have heard such great things about. And of course, tons more! One recipe in particular which caught my eye is Adeena Sussman’s Magical Hummus.
About Adeena Sussman’s Magical Hummus:
I’ve made hummus many times before, but I’ve only ever used canned chickpeas. I’ve heard about the wonders of hummus made from scratch, using dried chickpeas, and have always planned to try it. And so finally, here we are. Adeena has graciously agreed to let me share her Magical Hummus recipe with you, and let me tell you guys, it sure is magical!
This recipe does take quite a bit longer to make than the kind made from canned chickpeas, but the good news is, it’s not active time. You have to let the chickpeas soak for 24 hours, so there’s advance planning there, and then cooking the chickpeas takes another hour or so, but it’s only a few minutes of active time; the rest is just waiting. And the results are worth every single second!
Adeena Sussman’s Magical Hummus is like no hummus I’ve ever had before. It’s thick and creamy, with a pure flavor that’s just incredible. Most hummus recipes I’ve tried have a much smaller concentration of tahini paste (like the quick and easy hummus recipe that Adeena has following this one), which means the final product has a subtle tahini flavor. This recipe, however, has a ton of tahini, which means it’s a strong flavor in this hummus. It’s almost as if you mixed the best hummus you ever had with a bunch of tahini dip!
Anyway, it’s a really good thing that the cooked chickpeas portion of this recipe makes enough for 3 batches of hummus, because I’m pretty certain you’ll be making the next two batches really soon!
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- 1⅓ cups dried chickpeas
- 1 teaspoon baking soda
- 1⅓ cups cooked chickpeas
- 1½ teaspoons kosher salt
- 1½ teaspoons citric acid (available in kosher grocery stores under the name sour salt)
- 1-2 cloves garlic, optional
- 1 cup ice water
- 1¾ cups tahini paste
- cooked chickpeas, optional, for serving
- olive oil, optional, for serving
- Place chickpeas in a large bowl. Add enough water to cover by about 4 inches. The chickpeas will absorb a lot of the water. Cover and refrigerate for 24 hours.
- After 24 hours, the chickpeas will have plumped up a bunch. Drain them well and add to a pot.
- Add enough water to cover by about 2 inches (6 cups) and the baking soda. Bring to a boil, then remove the foam that rises to the top. Reduce heat to simmer, but make sure the water is still moving. Cook the chickpeas for about 20 minutes, until cooked through but not falling apart. Set aside ¼ cup to use for a garnish.
- Continue to cook the chickpeas for 45-55 minutes, until the water is cloudy and gelatinous and the chickpeas are starting to disintegrate. Remove from heat and divide into 3 portions, each 1⅓ cups.
- Combine one portion of cooked chickpeas, salt, citric acid and garlic clove in the bowl of a food processor. Process for a minute or two, until very creamy.
- With the food processor running, drizzle in half of the tahini paste and half of the ice water. Process for a minute, until creamy.
- Repeat the processes, drizzling in the remaining tahini paste and ice water. Continue to process for a minute or so, until very combined and creamy.
- Transfer to an airtight container and refrigerate for 4-8 hours, until firmed up.
- To plate, spread hummus on a plate or in a bowl. Top with chickpeas and drizzle with olive oil.
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Thanks for stopping by! I really hope you decide to try this hummus because it is, indeed, magical! – Miriam
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Hello. Looks like the ice water was left off of the ingredient list. How much should there be?
Fixed!
Do you know if either the cooked chickpeas or the prepared chummus are freezable?
You can freeze the cooked chickpeas.