Turkish-influenced Hummus

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  • Either use already husked chickpeas/chana or husk your cooked/canned chickpeas. Or Saute with baking soda (per Ottolenghi's recipe) before long-cooking the soaked, previously dried chickpeas. This is meant to husk the chickpeas too. Hummus made with husked chickpeas is delectably smooth. If you've never had it, you should definitely try it. If you've had it, you may understand the impulse to make hummus with husked chickpeas again.
  • Mellow the garlic a little by soaking it in the lemon juice before mixing both into the mixture.
  • Reserve some of the chickpea cooking liquid to use to wet and smooth out the hummus.
  • Don't skimp on the olive oil.
  • Make your hummus ahead of time and let rest in the fridge. This will develop flavor.


  • 2/3 cups dried, husked, split chana dal (Indian dried, split, and already husked chickpeas)
  • water for overnight soaking, to be discarded
  • 3/14 cups water for cooking chana dal (will reserve after cooking)
  • 1/2 tsp baking soda (to help soften)

. . .


  1. Soak dried chickpeas, covered with water, overnight.
  2. Drain, then put in a pot with 3 1/4 cups of water, bring to a boil and simmer for X minutes. If any foam comes up while bringing it to a boil, skim it off. Chickpeas are done and tender when they break up easily between thumb and forefinger.

. . .