Tapas Recipes for the Home Cook with Chef Luis Valenzuela: Hummus

Soak chickpeas for about 24 hours.

Add a tiny bit of baking soda to the soaked chickpeas.

Cover chickpeas with cold water.

Bring chickpeas to a boil and cook for about 30 minutes without adding salt or seasoning.

Check chickpeas for doneness by pressing them; they should be soft.

Add altra mousse, onions, garlic, celery, and carrots to the partially cooked chickpeas.

Bring the mixture back to a boil and simmer for another 20 minutes until vegetables are soft.

Discard any unwanted vegetables like celery and bay leaves, keeping the onions if desired.

Do not strain the cooking liquid; it will be used in the hummus.

Add the chickpeas and altra mousse mixture to a blender with enough liquid to barely cover it.

Cover the blender lid with a towel to prevent hot liquid from splattering out when blending.

Start blending on low speed, then increase until smooth.

Add tahini, lemon juice, and olive oil to the blender and blend again until combined.

Season the hummus with salt to taste, adjusting for acidity and flavor as needed.

Equipment Needed

Dietary

Allergens