Creamy Whipped Hummus with Fried Chickpeas
- Makes4 cups
- Cook Time1 hour
- Active time plus cooling15 minutes active, plus soaking
- 1
American supermarket hummus tends to be a sad imitation of the hummus eaten in Israel. There, it is eaten warm and has a smooth, almost sour cream-like consistency. That’s because it is made from freshly cooked, still-hot chickpeas that are pureed for several minutes. Starting with dried chickpeas also is essential to the fresh taste and ultra-creamy texture of this hummus. Small chickpeas work best; aim for no larger than a green pea. If you only find larger chickpeas, cook them until starting to break down, or 10 to 15 minutes longer. In Israel, hummus gets garnished with a variety of toppings—from spiced ground beef to soft-cooked eggs. For a crispy contrast, we add fried chickpeas.
Don’t omit the baking soda. It helps the chickpeas and chickpea skins soften so that they form a smooth puree.
Step 1
In a large bowl, combine 8 cups of cold water, the chickpeas and 2 tablespoons of the salt. Let soak at room temperature at least 12 hours or overnight.
Step 2
In a large stockpot over high, bring 10 cups of water and the baking soda to a boil. Drain the soaked chickpeas, discarding soaking water, and add to the pot. Return to a simmer, then reduce heat to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.
Step 3
Set a mesh strainer over a large bowl and drain the chickpeas into it; reserve ¾ cup of the chickpea cooking water. Let the chickpeas sit for 1 minute to let all liquid drain. Transfer to the food processor. Add the remaining 1 teaspoon of salt, then process for 3 minutes.
Step 4
Stop the processor and add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute. Use a rubber spatula to scrape the sides and bottom of the processor bowl. With the machine running, add the ¾ cup of cooking liquid and the lemon juice. Process until combined. Taste and season with salt.
Step 5
Transfer the hummus to a shallow bowl and use a large spoon to make a swirled well in the center. Drizzle the well with olive oil, then top with the cumin, paprika, fried chickpeas and the herbs, cucumber and soft-cooked eggs, if desired.
