Below are the ingredients.
Garbanzo Beans: Garbanzo beans are also known as chickpeas. These versatile beans/peas are rich in fiber, minerals, and nutrients. They are an excellent meat replacement, as they are incredibly hearty and satiating. Cooking the dried chickpeas from scratch is FAR SUPERIOR to using canned beans. Even though it is slightly more laborious, the result is unmatchable! As the chickpeas are pureed directly after they are cooked, the hummus is warm and creamy, resulting in a decadently smooth texture.
Baking Soda: The alkaline in the baking soda helps break down the pectin in the beans and is used as an aide to lift the skin away from the flesh. This is why the beans are soaked overnight with a teaspoon of baking soda and why an additional teaspoon is used in the boiling water while the beans are cooking. If you are diligent about intermittently stirring the beans while they are cooking and removing the skins that float to the top of the water…your hummus will be smoother and creamier!
Tahini: Tahini is a ground sesame paste. Often tahini comes in a jar or can, and the sesame sediment is separate from the oil. This is much like fresh ground nut butter. Just give the tahini a stir before adding it to the food processor. The sesame paste and natural oil are used to thicken the hummus and add a nutty and creamy depth to the spread.
Garlic: I like to grate my garlic on a Microplane before adding it to the food processor. I believe you get a more evenly distributed product this way and won’t bite into unpleasant chunks of garlic in your hummus. Because the garlic is added raw, I like only to use one clove as it is so strong and pungent. The garlic “bites” through the creaminess of the hummus and adds a slight level of “heat.”
Cold Water: The cold water is used to thin out the hummus into a fluffy and creamy spread. Because the chickpeas are placed into the food processor warm, the cold-water acts to spin and “cut” through the mixture conversely. The result is a fluffier product.
Lemon Juice: Lemon juice is a brightener that adds an acidic pop to the hummus. It too “cuts” through the dense creaminess of the spread and provides an elevated note that helps to round out the flavor profiles.
Beets, Kosher Salt, Apple Cider Vinegar: Roasted and pickled raw beets are like vegetable candy! The salt used in the roasting process helps cook the beets from the inside out. The salt works as a chemical agent, penetrating the flesh and bringing out the beet’s natural sweetness. You want to roast the beets until tender. An easy way to checks them is to insert a paring knife into each beet. If you can pull the knife out, with little to no resistance, the beets are ready.
After the cooked beets are peeled and cut, placing them in the vinegar also helps bring out their natural sweetness. The acid penetrates the beets and essentially tenderizes them.
Onion: Placing the thinly sliced onion in the vinegar provides a similar result to the beets. The acid helps tenderize the onion, remove the “harsh bite” of the vegetables, and bring out the onion’s natural sweetness.
Eggs: I looooove eggs on just about any dish, and the soft and crumbly 7- minute egg on top of this hummus is truly divine! I love the contrasting textures that it provides for the hummus and makes the dish slightly more decadent and filling by adding additional protein.
Olive Oil: I like to use high-quality olive oil to drizzle over the top of the finished hummus. The oil almost melts into the creamy hummus and adds a sensational smoothness. I like to have several different olive oils in my pantry for this very reason. The olive oil that I use to sauté, for example, is not the same olive oil I would use to in my salads or to “finish” a dish. Experiment with different qualities of olive oil and taste for yourself.
Warm Hummus with Roasted Pickled Beets, Onions, and Egg
- 1 lbs 16 oz dried garbanzo beans
- 2 tsp baking soda, divided
- ½ cup Tahini
- 1 clove garlic, minced
- ¼ cup garbanzo bean cooking liquid
- ¼ cup cold water
- 2 tbsp lemon juice
- Salt to taste
- Olive oil for drizzling
Roasted and Pickled Beets
- 6 beets, washed with stems and green removed
- Kosher salt
- 1/2 cup apple cider vinegar
- 1/2 white or yellow onion, thinly sliced
- 1/4 cup apple cider vinegar
7-minute Hard-Boiled Eggs
- 3 large farm eggs
- Soak the dried garbanzo beans in a bowl filled with 6 cups of water and one teaspoon of baking soda for 8 hours or overnight. (The baking soda helps loosen the skin of the chickpea from the flesh of the bean).
- Drain and rinse the beans from the soaking liquid.
- Place the beans in a pot and fill with an additional 6 cups of water and the remaining teaspoon of baking soda.
- Bring the pot to a boil, and then reduce to a simmer and cover.
- Intermittently, agitate the beans in the water by stirring and skim off floating skins from the beans. The more skins that are removed, the silkier and smoother the hummus will be.
- Cook the beans for 30-40 minutes until tender.
- Drain the cooked garbanzo beans and reserve the cooking liquid.
- Place 3 cups of cooked garbanzo beans, tahini, garlic, and ¼ cup of the cooking liquid in a food processor and pulse until smooth. (Reserve one cup of cooked beans for garnish or an extra snack).
- With the motor running, pour in ¼ cup cold water and the lemon juice.
- Season to taste with salt.
- Serve with garnish and warm toasted flatbread.
Roasted and Pickled Beets
- Preheat the oven to 375 degrees Fahrenheit.
- Fill a sheet tray with a bed of kosher salt.
- Place the wet beets on top of the salt bed and add additional salt over the beets.
- Cook the beets in the oven for 35-40 minutes, or until tender. When you insert a paring knife into the beets, you should have little to no resistance.
- Allow the beets to cool slightly, and then use a paring knife to remove the skin. Do this on a cutting board, and do not drop the peeled beets back into the salt mixture.
- Once all the beets are peeled, cut them into eighths, and place them in a bowl with the red wine vinegar. The vinegar will bring out the natural sweetness of the beets. Discard the salt bed.
- Combine the onions and vinegar in a bowl and let stand for 15- 30 minutes before serving.
7-minute Hard-Boiled Eggs
- Bring a medium pot of water to a rolling boil.
- Carefully lower the eggs into the water and set a timer for 7 minutes.
- Remove the eggs from the water and immediately place in an ice bath or cold water to stop the cooking process.
- Peel the eggs and slice into eights.