Chef Sahil Sethiis helping Tracy make hummus!
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Sifr is open for dinner every day of the week at 660 N Orleans.
For more information, visit www.sifrchicago.com.
Sifr's Hummus Recipe By Chef Sahil Sethi
Dried Chickpeas/ Garbanzo- 1 lbs or Canned Chickpeas drained- 1 lbs
Tahini Paste- 3.5 tbsp
Lemon Juice- 2.5 tbsp
Ice Cubes- cup
Peeled Garlic- 3 cloves
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Extra Virgin Olive Oil- cup
Kosher Salt- 1 tbsp
Baking Soda- 1/s tsp (add while boiling dried chickpeas)
Dried Chickpeas/ Garbanzo
Soak dried chickpeas with 4 qt water in container overnight.
Method
In a stock pot, add chickpeas with the water it was soaked in and add 3 qt more water for boiling along with salt and baking soda. Let it boil on a low gas mark till the chickpea is cooked and to test use a slotted spoon to pick a piece of boiled chickpea and press using the fingers and if mashes strain the chickpeas using a strainer. Let is cool down before blending.
Canned Chickpea Method
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-Strain the canned chickpeas from the can and rinse it quickly under running water, let extra water drain out.
-Keep garlic peeled and all the ingredients weighed out.
-Use a food processor with blade attachment, add canned or boiled chickpeas, add in lemon juice, ice cubes, peeled garlic. Switch it on, let it blitz.
-Switch off the food processor after 1 minute or so, using a rubber spatula, scrape the sides of the bowl and add tahini paste and blitz again till it becomes a smooth paste.
-Pour the olive oil in and let it blitz making sure the hummus is not too hot if it does add in few more cubes of ice.
-Check for seasoning. Adjust salt if required.
-Transfer the hummus to a bowl of your choice, use the back of a serving spoon to spread hummus in the bowl, drizzle some extra virgin olive oil.
-Add sumac or zaatar on top for extra flavor or enjoy it with fresh pita or protein of your choice.