Dallah’s Hummus

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Dallah's Hummus
Dallah El, owner of Superbaba, came by our Howe Street kitchen to teach us his awesome hummus recipe, and the hummus swoop!
Prep Time 1 hour
Prep Time 1 hour
  1. Add soaked chickpeas to large stock pot, and fill with water. Add baking soda and bay leaf. Bring pot to a boil.
  2. Juice the lemons.
  3. Peel garlic cloves, slice in half and remove the germ, then crush.
  4. Combine lemon juice and crushed garlic and set aside to marinate.
  5. Add tahini, about 3/4 of the lemon/garlic mixture and a big pinch of salt to your blender.
  6. Blend on low speed until the combined.
  7. Add ice water to thin to a sauce consistency.
  8. Tahini sauce is done when it pours slowly and smoothly from a spoon.
  9. Pour into a bowl, and set aside.
  10. Check chickpeas. They are done when you can mush them between your fingers.
  11. Drain chickpeas, and add to your blender.
  12. Blend on low speed until chickpeas are slightly broken down.
  13. Add 1 cup tahini sauce, and mix into chickpeas with a spatula.
  14. Blend on low-medium speed, until chickpeas and tahini sauce are combined.
  15. Add another cup of tahini sauce.
  16. Blend on low-medium speed, until additional tahini sauce in incorporated.
  17. Stop blender and taste. Make any adjustments needed - more tahini sauce, salt, etc - blending again if you're adding anything.
  18. Add 25ml olive oil, and blend on low speed.
  19. Hummus is done when you've reached a smooth consistency. The hummus should move in a vortex inside your blender.
  20. Scoop a few large spoonfuls of hummus onto the centre of your plate or bowl. *A shallow bowl or plate with deep edges make the best vessels for creating the perfect swoop.
  21. Push your spoon into the centre of the hummus, spreading it to the edges of your plate as you rotate the plate with your other hand, creating a ridged swirl to hold olive oil.
  22. Add your toppings - spices, nuts, seeds - and a generous drizzle of olive oil.
  23. Enjoy!

One response to “Dallah’s Hummus

  1. I’ve always used salt with success in cooking to break down the cell walls of food – it is about the same alkalinity as baking soda if you are using sea salt. Is there something else in the salt causing the reaction of maintaining the cell wall?

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