Michelin Star Hummus
Michelin Star Hummus
Ingredients
- 1 1/2 cups dried chickpeas
- 1 tablespoon salt, plus more to taste
- 8 cups water, for soaking, plus more for cooking
- 1/2 cup tahini
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon olive oil, for gloss, plus more for garnish
- 1/2 teaspoon paprika, for garnish
- 1/4 cup cooked chickpeas, for garnish
Instructions
- 1
Place the dried chickpeas in a large bowl. Add 1 tablespoon of salt and cover with 8 cups of cold water. Ensure the chickpeas are fully submerged. Let them soak for 24 hours at room temperature, changing the water once halfway through if possible.
⏱️ 10 min
- 2
After 24 hours, drain the chickpeas and rinse them thoroughly. Place them in a large pot and cover with fresh cold water by about 2 inches. Bring to a boil, then reduce heat to a simmer. Cook for 1.5 to 2 hours, or until the chickpeas are very tender and easily mashable. Skim off any foam that rises to the surface during cooking.
⏱️ 120 min
- 3
Once cooked, drain the chickpeas, reserving about 1/2 cup of the cooking liquid. Let the chickpeas cool completely. This cooling process is crucial for the ultra-smooth texture.
⏱️ 180 min
- 4
Once cooled, transfer the chickpeas to a high-speed blender or food processor. Add the tahini, lemon juice, 1 teaspoon of salt, and 2 tablespoons of the reserved chickpea cooking liquid. Blend on high until completely smooth, adding more cooking liquid one tablespoon at a time if needed to achieve a creamy, pourable consistency. This may take 5-10 minutes of blending.
⏱️ 15 min
- 5
Taste the hummus and adjust seasoning with more salt or lemon juice as desired. For an extra glossy finish, drizzle in 1 tablespoon of olive oil while blending for the last 30 seconds.
⏱️ 5 min
- 6
Transfer the hummus to a serving bowl. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the hummus to prevent a skin from forming. Refrigerate for at least 24 hours, or up to 48 hours, to allow the flavors to meld and the texture to set. This long chill is key to the 'Michelin Star' quality.
⏱️ 2880 min
- 7
Before serving, let the hummus sit at room temperature for about 15-20 minutes to soften slightly. Garnish with a drizzle of olive oil, a sprinkle of paprika, and a few whole cooked chickpeas.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Michelin Star Hummus
- 1 1/2 cups dried chickpeas
- 1 tablespoon salt, plus more to taste
- 8 cups water, for soaking, plus more for cooking
- 1/2 cup tahini
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon olive oil, for gloss, plus more for garnish
- 1/2 teaspoon paprika, for garnish
- 1/4 cup cooked chickpeas, for garnish
Instructions
- 1
Place the dried chickpeas in a large bowl. Add 1 tablespoon of salt and cover with 8 cups of cold water. Ensure the chickpeas are fully submerged. Let them soak for 24 hours at room temperature, changing the water once halfway through if possible.
⏱️ 10 min - 2
After 24 hours, drain the chickpeas and rinse them thoroughly. Place them in a large pot and cover with fresh cold water by about 2 inches. Bring to a boil, then reduce heat to a simmer. Cook for 1.5 to 2 hours, or until the chickpeas are very tender and easily mashable. Skim off any foam that rises to the surface during cooking.
⏱️ 120 min - 3
Once cooked, drain the chickpeas, reserving about 1/2 cup of the cooking liquid. Let the chickpeas cool completely. This cooling process is crucial for the ultra-smooth texture.
⏱️ 180 min - 4
Once cooled, transfer the chickpeas to a high-speed blender or food processor. Add the tahini, lemon juice, 1 teaspoon of salt, and 2 tablespoons of the reserved chickpea cooking liquid. Blend on high until completely smooth, adding more cooking liquid one tablespoon at a time if needed to achieve a creamy, pourable consistency. This may take 5-10 minutes of blending.
⏱️ 15 min - 5
Taste the hummus and adjust seasoning with more salt or lemon juice as desired. For an extra glossy finish, drizzle in 1 tablespoon of olive oil while blending for the last 30 seconds.
⏱️ 5 min - 6
Transfer the hummus to a serving bowl. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the hummus to prevent a skin from forming. Refrigerate for at least 24 hours, or up to 48 hours, to allow the flavors to meld and the texture to set. This long chill is key to the 'Michelin Star' quality.
⏱️ 2880 min - 7
Before serving, let the hummus sit at room temperature for about 15-20 minutes to soften slightly. Garnish with a drizzle of olive oil, a sprinkle of paprika, and a few whole cooked chickpeas.
⏱️ 20 min