Ultracreamy Hummus with Spiced Walnut Topping
By Andrew JanjigianPublished on November 12, 2019
Time
45 minutes
Yield
Serves 10 to 12 (Makes about 3¾ cups)
Ingredients
Hummus
2 (15-ounce) cans chickpeas, rinsed½ teaspoon baking soda 4 garlic cloves, peeled⅓ cup lemon juice (2 lemons), plus extra for seasoning1 teaspoon table salt ¼ teaspoon ground cumin ½ cup tahini, stirred well2 tablespoons extra-virgin olive oil, plus extra for drizzlingTopping
¾ cup extra-virgin olive oil ⅓ cup walnuts ¼ cup paprika ¼ cup tomato paste 2 garlic cloves, peeled1 teaspoon ground turmeric ½ teaspoon ground cumin ½ teaspoon ground allspice ½ teaspoon table salt ¼ teaspoon cayenne pepperBefore You Begin
Do not overprocess; the topping should remain coarse-textured. You can gently warm the hummus—in the microwave or in a nonstick skillet—to make it even smoother and more flavorful.
Instructions
- Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 15 to 25 minutes.
- While chickpeas cook, mince garlic using garlic or rasp-style grater. Measure out 1 tablespoon garlic and set aside; discard remaining garlic. Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes. Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids.
- Drain chickpeas in colander and return to saucepan. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins. Transfer chickpeas to colander to drain.
- Process chickpeas, garlic-lemon mixture, ¼ cup water, and cumin in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.) Season with salt and extra lemon juice to taste. Transfer to wide, shallow serving bowl. Using back of spoon, make 1-inch-deep well in center of hummus, leaving 1-inch border.
- Process all ingredients in clean, dry workbowl until uniform coarse puree forms, about 30 seconds, scraping down sides of bowl halfway through processing. Spoon topping into well in hummus. Serve. (Hummus and topping can be refrigerated separately for up to 5 days. Let both sit, covered, at room temperature for 30 minutes before topping hummus and serving.)
for the hummus
for the topping
Time
45 minutesYield
Serves 10 to 12 (Makes about 3¾ cups)Ingredients
Hummus
2 (15-ounce) cans chickpeas, rinsed
½ teaspoon baking soda
4 garlic cloves, peeled
⅓ cup lemon juice (2 lemons), plus extra for seasoning
1 teaspoon table salt
¼ teaspoon ground cumin
½ cup tahini, stirred well
2 tablespoons extra-virgin olive oil, plus extra for drizzling
Topping
¾ cup extra-virgin olive oil
⅓ cup walnuts
¼ cup paprika
¼ cup tomato paste
2 garlic cloves, peeled
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon table salt
¼ teaspoon cayenne pepper
Ingredients
Hummus
2 (15-ounce) cans chickpeas, rinsed
½ teaspoon baking soda
4 garlic cloves, peeled
⅓ cup lemon juice (2 lemons), plus extra for seasoning
1 teaspoon table salt
¼ teaspoon ground cumin
½ cup tahini, stirred well
2 tablespoons extra-virgin olive oil, plus extra for drizzling
Topping
¾ cup extra-virgin olive oil
⅓ cup walnuts
¼ cup paprika
¼ cup tomato paste
2 garlic cloves, peeled
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon table salt
¼ teaspoon cayenne pepper
Ingredients
Hummus
2 (15-ounce) cans chickpeas, rinsed
½ teaspoon baking soda
4 garlic cloves, peeled
⅓ cup lemon juice (2 lemons), plus extra for seasoning
1 teaspoon table salt
¼ teaspoon ground cumin
½ cup tahini, stirred well
2 tablespoons extra-virgin olive oil, plus extra for drizzling
Topping
¾ cup extra-virgin olive oil
⅓ cup walnuts
¼ cup paprika
¼ cup tomato paste
2 garlic cloves, peeled
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon table salt
¼ teaspoon cayenne pepper
Why This Recipe Works
This hummus is velvety-smooth and creamy, with a satisfyingly rich, balanced flavor. To achieve a perfectly smooth texture, we simmered canned chickpeas with water and baking soda for 20 minutes and then quickly removed their grainy skins by gently swishing them under a few changes of water. Tahini is a major source of richness and flavor in hummus. To avoid the bitter flavors that can come from tahini made with heavily roasted sesame seeds, we chose a light-colored tahini, which indicated that the seeds were only gently toasted. For balanced garlic flavor, we steeped the garlic in lemon juice and salt to extract its flavor and deactivate alliinase, the enzyme that gives this allium its harsh bite. Finally, we added ample fresh lemon juice to give the hummus a bright flavor. A Turkish-style spiced walnut spread that is a relative of muhammara makes a vibrant topping for this hummus.
Before You Begin
Do not overprocess; the topping should remain coarse-textured. You can gently warm the hummus—in the microwave or in a nonstick skillet—to make it even smoother and more flavorful.
Instructions
- Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 15 to 25 minutes.
- While chickpeas cook, mince garlic using garlic or rasp-style grater. Measure out 1 tablespoon garlic and set aside; discard remaining garlic. Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes. Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids.
- Drain chickpeas in colander and return to saucepan. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins. Transfer chickpeas to colander to drain.
- Process chickpeas, garlic-lemon mixture, ¼ cup water, and cumin in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.) Season with salt and extra lemon juice to taste. Transfer to wide, shallow serving bowl. Using back of spoon, make 1-inch-deep well in center of hummus, leaving 1-inch border.
- Process all ingredients in clean, dry workbowl until uniform coarse puree forms, about 30 seconds, scraping down sides of bowl halfway through processing. Spoon topping into well in hummus. Serve. (Hummus and topping can be refrigerated separately for up to 5 days. Let both sit, covered, at room temperature for 30 minutes before topping hummus and serving.)
for the hummus
for the topping
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