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This recipe was inspired by Chef Yotam Ottolenghi, and is the star of the show at any dinner or potluck party. The hummus is creamy and moist, and the flavors of the caramelized onions with Ras el Hanout are insanely delicious.
Yield: 6 servings
Prep Time: Soaking chickpeas overnight
Cook Time: 60 minutes
Recipe Type: Spread, Vegan, Gluten-Free
Cuisine: Middle Eastern
1. Place dried chickpeas in a large bowl the night before. Add ¾ tsp of baking soda and cover with cold water, twice the volume of the chickpeas.
2. Next day drain the chickpeas and rinse well under cold water.
3. Place chickpeas in a heavy saucepan with ½ tsp baking soda. Add 7 cups of cold water and bring to boil. Skim white foam. Lower heat to medium low and simmer for about an hour, sometime longer depending on chickpeas type and freshness. Chickpeas should be very tender, but not mushy.
4. Meanwhile, caramelize onions. Place a medium sauté pan over medium high heat. Add 2 TBSP olive oil, sliced onions, ras el hanout spice blend, and a pinch of salt. Cook for 10 minutes, and lower heat to medium low. Cook for additional 20 minutes until the onions become soft.
5. Scoop up some hummus water with a ladle, and place in a bowl with ice cubes.
6. Put aside some chickpeas for plating
1. Drain hummus water from saucepan, and place cooked chickpeas in a food processor. Pulse until they turn into a paste. While the machine is running, add the tahini, half of the caramelized onions, lemon juice, garlic, 3/4 tsp cumin, and 1 tsp salt. Slowly drizzle the iced hummus water, and let the machine run for 5 min.
2. Transfer the hummus to a bowl, cover with plastic wrap, and let it rest for 30 minutes. Follow plating instructions below, otherwise refrigerate in a container. Remove from fridge at least 30 minutes prior to serving.
Place hummus in a nice serving bowl and create a wavy pattern with a back of a spoon. Spread over some caramelized onions, chickpeas, and chopped parsley. Drizzle olive oil, and sprinkle sumac, or crushed red pepper.