Serves 1
Directions
- 1Cook chickpeas with just water to make aquafaba.
- 2Boil chickpeas slowly and allow them to sit and cool in the liquid once cooked.
- 3Strain the cooked chickpeas, reserving the liquid (aquafaba).
- 4Remove the husks from the chickpeas for a smoother hummus.
- 5Further cook the husk-stripped chickpeas with a little salt and baking soda.
- 6Transfer cooked chickpeas to a food processor.
- 7Add tahini, garlic, water and ice, cumin, salt, and lemon juice to the food processor.
- 8Process until smooth to make hummus.
- 9Toast whole spices and aromatics in a pan.
- 10Grind the toasted whole spices and combine with a few more ground spices and salt.
- 11Cut up some onion, ginger, and garlic.
- 12Sweat out the onion, ginger, and garlic in a big glug of olive oil.
- 13Add tomato paste, the chickpeas, and some water or stock to the pot.
- 14Whip the aquafaba into stiff peaks in a stand mixer.
- 15Slowly and carefully fold in chickpea flour into the whipped aquafaba.
- 16Pan-fry the fluffy light batter to form crispy on the outside, tender on the inside flatbreads.
- 17Serve the hummus with stewed chickpeas and flatbreads.
Ingredients
- Rancho Gordo Garbanzo beans
- water
- salt
- baking soda
- tahini
- garlic
- ice
- cumin
- lemon juice
- spices
- aromatics
- onion
- ginger
- olive oil
- tomato paste
- stock
- chickpea flour
Equipment
potstrainerfood processormortar and pestleknifecutting boardstand mixercast iron pan
Tips
- The longer the chickpeas sit in the liquid after boiling, the stronger the aquafaba gets.
- Remove chickpea husks for a less grainy hummus.
- Add salt and baking soda when cooking chickpeas for hummus to help them break down more easily.
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