An Edible Mosaic by Faith Gorsky

Author:Faith Gorsky
Language: eng
Format: epub
ISBN: 978-1-4629-1006-9
Publisher: Tuttle Publishing

Yields about 3 cups (675 g)

Preparation Time: 10 minutes, plus 12 to 24 hours to soak the chickpeas

Cooking Time: 2 hours

1 cup (½ lb/250 g) dried chickpeas

1/3 cup (80 g) tahini

4 tablespoons fresh lemon juice

1 teaspoon ground cumin

2 large cloves garlic, crushed

¾ teaspoon salt

4-8 tablespoons water, or more as needed

4 tablespoons olive oil

Pinch ground sumac (optional, for garnish)

Flatbread (for serving)

1 Soak the chickpeas in cold water for 12 to 24 hours; drain. After soaking, add the chickpeas to a medium pot with fresh water; bring to a boil, then turn the heat down slightly and cook until they’re easy to mash with your fingers, about 1 to 2 hours; adding more water as necessary so that they’re always immersed; drain. Pick through the beans to remove any skins you find. Measure out 3 to 4 tablespoons of chickpeas and set aside for topping, if desired.

2 Pulse the chickpeas a few times in a food processor until they are lumpy. Add the tahini, lemon juice, cumin, and garlic, salt, and pulse a few times. Add the water one tablespoon at a time with the food processor on, and continue processing until you achieve your desired consistency.

3 transfer to a shallow serving bowl and drizzle the olive oil on top. Sprinkle the sumac and reserved chickpeas on top, if using. Serve with flatbread for dipping.

VARIATION 1

Hummus with Pine Nuts

1 batch Hummus

4 tablespoons pine nuts

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