Growing Chefs! Ontario Hummus


Adapted from Yotem Ottolegnhi, this hummus may be the smoothest you ever make!
Serves 4 to 6

For the chickpeas

200 grams dried chickpeas1 1/2 teaspoons baking soda1 teaspoon salt

For the hummus

3 tablespoons lemon juice3 cloves garlic1/4 cup tahini paste3 tablespoons olive oil Ice water Salt to taste
Food processorPotMeasuring spoonsCutting boardPairing knifeSpatulaStrainerDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Soak the chickpeas with 1 teaspoon baking soda in enough water to cover overnight.

Get Prepped!

Strain the chickpeas and add to a large pot. Cover with water by 6 centimetres and add ½ teaspoon baking soda. Cover and bring to a boil. Reduce heat and simmer for 306 – 0 minutes, or until soft. Remove the lid and add 1 teaspoon of salt. Continue to simmer for an additional 15 minutes. Drain the chickpeas and set aside.

Measure out the tahini, olive oil and chickpeas and cut the lemon in half.

Peel and roughly chop the garlic.

Get Cooking!

Add the chickpeas, tahini, garlic, lemon juice and a pinch of salt to the food processor. Pulse 5 – 10 times, or until everything has started to break up. Turn on the processor and allow it to blend for 3 – 5 minutes. Slowly drizzle in about 5 tablespoons of ice water. Continue to blend 2 – 3 minutes until smooth. Add more ice water until desired texture is reached.

Taste hummus for seasoning, adjusting with salt and lemon juice as needed. To serve, smooth out on a platter and garnish with olive oil and salt.