关于此食谱

学习如何制作最好的自制鹰嘴豆泥！它奶油味十足、梦幻般顺滑。这个鹰嘴豆泥食谱易于制作——无需去皮鹰嘴豆或隔夜浸泡。食谱产出约2杯。

步骤说明

1. 1

   Place the chickpeas in a saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil ^[over high heat]. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a sieve, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

2. 2

   Meanwhile, in a food processor or blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

3. 3

   Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

4. 4

   While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

5. 5

   Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

6. 6

   Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.

7. 7

   Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve.

备注

笔记 食谱改编自Michael Solomonov，来源于《纽约时报》和《美食与葡萄酒》，以及Yotam Ottolenghi。为这个食谱快速煮干鹰嘴豆的方法：在一个大平底锅中，将5盎司（¾杯）干鹰嘴豆和½茶匙小苏打混合，用水填满锅。将混合物加热至沸腾，并根据需要撇去表面泡沫。继续在中高火上煮，如果开始缺水则加入更多水，直到鹰嘴豆非常软烂并开始分散，约1小时至1小时15分钟。在细网筛中沥干，用冷流水冲洗，使用前充分沥干。从第2步开始食谱。