Ethereally smooth hummus from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on June 09, 2020

    I made this using chana dal (dried, unsoaked, +2 c water 6 minutes in the IP, NR). Still used 1 3/4 c cooked chickpeas so this may have been slightly more than whole, but it seemed to work. My garlic cloves were on the large side, but it didn't seem too garlicky. Used 4 T water and maybe could have used 1 more. I used kosher salt and slightly more than called for.

  • Barb_N on May 24, 2020

    This is Ottolenghi’s recipe from Jerusalem. It’s important to adjust the garlic and lemon to taste. One quibble- it does not take 9 minutes to peel 1 3/4 c of chickpeas. And she makes a BIG deal about this. With my day job of stitching people up, and hobbies of stitching everything else I’d say my manual dexterity is up to the task. Even with two handed peeling, one chickpea per hand, it took me about 34 minutes. That said, it makes all the difference.

  • mrsmadam on September 07, 2014

    This is hands down the best one I've ever made.

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