Not all hummus is created equal! This special recipe is generously shared with us by Chef Dan Kluger, one of the kindest and most talented chefs we know. Dan always makes us feel like extended family while dining at his New York restaurant, Loring Place, where his signature hummus dish has been on the menu since they opened. While there are a lot of steps to follow, we promise it's worth the effort and we often double the batch of pickled onions and fried chickpeas to keep in the fridge for salads later in the week! Check out Dan's debut cookbook, Chasing Flavor for more sensational entertaining recipes!
INGREDIENTS
For the hummus
1 c dried chickpeas
½ teaspoon baking soda
Kosher salt
¾ c pickled red onions, recipe below
½ c garlic confit, recipe below
½ c Seed + Mill Organic Tahini, well stirred
¾ c extra-virgin olive oil
¼ c fresh lemon juice
For the pickled red onions
1 large red onion, halved and thinly sliced
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp fennel seeds
1½ tsp yellow mustard seeds
1 dried red chile
1 dried bay leaf
1¾ c apple cider vinegar
2 tbsp sugar
For the garlic confit
3 heads garlic, separated into cloves, then peeled
1½ cups extra-virgin olive oil
For the fried chickpeas
Vegetable oil, for frying
1 c cooked chickpeas, reserved from hummus recipe
Kosher salt
For serving
2 c hummus
1 tsp ground cumin
1 tsp sweet smoked paprika
Fried chickpeas
2 cups breakfast radishes, halved lengthwise if large
STEPS
For the hummus
1. In a bowl, cover the chickpeas by at least 2 inches of water (they’ll soak up more than you’d expect). Add the baking soda and 1 tablespoon salt and stir until dissolved. Let the chickpeas soak at room temperature for at least 8 hours or overnight. Drain and rinse.
2. Place the soaked chickpeas in a saucepan and cover with 8 cups water. Bring the water to a boil, then reduce the heat and simmer until the chickpeas are very tender and starting to fall apart, 45 to 60 minutes. As they cook, give the chickpeas an occasional stir and skim off any foam or skins that come to the surface.
3. Drain the chickpeas, reserving the cooking liquid. Set aside 1 cup of the drained chickpeas for frying..
4. In a food processor, combine the pickled red onions and garlic confit. Puree until finely chopped. Add the drained chickpeas, tahini, olive oil, lemon juice, and 1 tablespoon salt. Puree until very smooth, thinning the hummus out with a bit of cooking liquid if needed (the hummus should be thick enough to support a radish stuck into it). Season to taste with salt. If you want an extra smooth hummus, pass it through a tamis or fine mesh strainer, using a rubber spatula to press it through. The hummus is best served right away, but you can cover and refrigerate it for a day or two. Let warm to room temperature before serving.
For the pickled red onions
1. Place the onion in a sterilized pint-size jar. In a small skillet, toast the cumin, coriander, fennel, and mustard seeds over low heat until fragrant, about 30 seconds. Let cool. Add to the jar along with the chile and bay leaf. IN A small saucepan, combine the vinegar and sugar. Bring to a boil, stirring until the sugar dissolves. Pour over the red onions and let cool to room temperature. Let sit for at least 1 hour before using, or seal the jar and refrigerate for up to 2 weeks.
For the garlic confit
1. In a small saucepan, combine the garlic and oil. Cook over very low heat (it shouldn’t bubble) until the garlic is golden brown and very soft, 45 minutes to 1 hour. Let cool to room temperature, then transfer to a storage container and refrigerate for up to 1 month.
For the fried chickpeas
1. In a small saucepan, heat 1 inch of oil to 375°F. Dry the chickpeas well with paper towels. Fry the chickpeas, stirring frequently, until they’re golden brown, 4 to 5 minutes. Drain on paper towels and season with salt.
For serving
1. Spread the hummus in the base of a platter or large shallow bowl. Sprinkle with the cumin and paprika. Sprinkle the fried chickpeas over the top, then stand the breakfast radishes in the hummus and serve.