Hummus

 

Hummus is the Arabic word for “chickpeas,” so we get a little cranky when we see recipes for “hummus” made with other types of beans (we grant you that “bean dip” doesn’t have the same ring to it, but we don’t make the rules). Besides, hummus doesn’t need to be revamped or tweaked to be fantastic. It’s already a near-perfect food.

 

That said, we’ve started adding cold water to our hummus. While it sounds counterintuitive, the water makes the hummus creamy, light, and almost fluffy in texture. It’s a trick we learned from Yotam Ottolenghi that has improved our hummus game considerably. 

 

We also think that hummus made with cooked dried chickpeas is the ultimate, but of course there is the extra time investment to consider, so do what works for you. If you do decide to cook your own chickpeas for hummus, cook them until they are almost falling apart. Al dente chickpeas will make grainy hummus.

 

Hummus

 

About 2 cups

 

Combine in a food processor:

One 15-ounce can chickpeas, drained and rinsed, or 1½ cups cooked chickpeas

⅓ cup tahini 

3 tablespoons lemon juice, or to taste 

2 tablespoons extra-virgin olive oil

2 garlic cloves, chopped

(½ teaspoon ground cumin)

½ teaspoon salt, or to taste

Puree until smooth, gradually adding:

            1/4 to 1/3 cup ice water

The hummus should be very smooth and creamy. Transfer to a shallow serving bowl and garnish with:

            Extra-virgin olive oil

            (Sumac and/or za’atar)

            (Dukkah)

 

 

A New Generation of JOY

 

In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

 

On Sale November 12, 2019

Hardcover

List Price $40.00 (price may vary by retailer)

eBook

List Price $19.99 (price may vary by retailer)