Hummus
Greg Dunmore
Our favorite hummus starts with Wadaman's Organic Gold or White Sesame Paste. Made from unhulled sesame seeds that are roasted more deeply than traditional tahini, it brings a rich, nutty sweetness and remarkable depth of flavor. A touch of liquid shio koji adds subtle umami, resulting in a hummus that is creamy, balanced, and hard to stop eating.
Ingredients
- ¾ cup chickpeas, dried
- 1 teaspoon baking soda
- 1 each garlic clove
- ⅓ cup lemon juice
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1 tablespoon Hanamaruki Liquid Shio Koji
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½ cup olive oil
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1 teaspoon ground cumin
Directions
- Combine the chickpeas and baking soda in a bowl. Cover generously with cold water and soak overnight, or at least 12 hours.
- Drain and rinse the chickpeas, then transfer to a pot and cover generously with fresh water. Bring to a boil, skim any foam from the surface, then reduce to a gentle simmer. Cook until the chickpeas are very soft and nearly falling apart.
- Reserve 1 cup of the cooking liquid, then drain the chickpeas.
- In a food processor, combine the garlic, lemon juice, liquid shio koji, and a pinch of salt. Process until smooth.
- Add the sesame paste and ¼ cup ice water. Process until creamy and well combined.
- With the machine running, slowly drizzle in the olive oil. Add the chickpeas and cumin, then process for 3–5 minutes, or until very smooth.
- Season with additional salt and lemon juice to taste.
- The hummus should be slightly loose and pourable, as it will thicken as it cools. If needed, add some of the reserved cooking liquid to reach the desired consistency.
- Transfer to a bowl and place over an ice bath to cool before serving.