1 hour 30 minutes (plus day to rehydrate chickpeas)
serves: 12-16 people
This simple chickpea spread is such a crowd pleaser, folks ask me for leftovers every time it is served (there are rarely leftovers, so I keep doubling the recipe)! Don’t be afraid to double the batch and save some for later, it can last for around 2 weeks in a sealed tub. The recipe as it stands makes enough for two dip bowls or one large dish.
This recipe was originally created for the Jerusalem Dinner we hosted a while back. We originally served it with a buttery Malawach – a combination of flaky croissant and soft naan and paired it with a Tabboueleh and a homemade Baba Ganoush. I brought the recipe back for the book launch of my first cookbook Chez Nous: Communal Dinners this past Saturday. To make my life easier, we served it with some Buttered Naan which is incredibly easy to make.
Generally, we serve sit-down dinners, but for this reception, I wanted to feature recipes from the book that could be made in advance and served buffet style so I did not have to worry about anything being too cold or losing its texture throughout the event. I focused on appetizers and desserts. I served five different appetizers from the book including Baba Ganoush, Cilantro Chutney, Hummus, with Buttered Naan as well as Sardele in Saor Crostini and Fresh Mozzarella Pesto. Our desserts included a beautiful Tiramisu from our Venice Chapter, a Sweet Potato Batatada from our Macao Chapter, A Sweet Cheese Martabak from Jerusalem, and a Victoria Sandwich Cake from the High Tea Guide.
2 1/2 cup (500 g) dried chickpeas
3 teaspoons baking soda
10 cups (2.5 L) water
2 1/4 cup (540 mL) tahini paste
1/2 cup (120 mL) lemon juice
4 cloves garlic, minced
salt and pepper to taste
- Day before, soak chickpeas in 5 cups water.
- Drain, place in saucepan with baking soda. Cook, stirring, for 3 minutes. Add water, bring to a boil and cook 20-35 minutes until the chickpeas are soft when squeezed.
- Drain chickpeas. Process into a thick paste in a food processor.
- Add tahini, lemon juice, garlic, and 1 1/2 teaspoon or so of salt. Slowly drizzle in some water if the hummus is too thick. Blend a few more minutes until smooth. You may want to add some olive oil if you prefer an oilier humus (I drizzle mine on top to serve).
- Place in a bowl, cover in plastic and refrigerate until ready to serve. I drizzle with oil to serve.