Israeli-Style Extra-Smooth Hummus Recipe

Directions

1. 1.

   Combine beans, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) kosher salt in a large bowl and cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse beans thoroughly.

2. 2.

   Place beans in a largeDutch oven或者saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, and bay leaves. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until beans are completely tender, to the point of falling apart, about 2 hours. Check on beans occasionally and top up with more water if necessary; they should be completely submerged at all times.

3. 3.

   丢弃洋葱，芹菜和贝叶。将鹰嘴豆，胡萝卜和大蒜转移到食品加工机或高功率搅拌机（例如Vitamix，Blendtec或Breville Boss; see note) with enough cooking liquid to barely cover them. Cover blender, taking out the central insert on the blender lid.

4. 4.

   将折叠的厨房毛巾放在盖子中心的孔上，以使蒸汽逸出。将毛巾牢固地固定下来，将搅拌机变成最低的速度，然后慢慢提高速度。如果混合物变得太厚而无法混合，请添加烹饪液体，直到其具有非常厚的奶昔的质地，始终以低速启动搅拌机，然后再增加到高。如果您的搅拌机搭配厚实的泥皮，请使用它。继续混合直至完全光滑，约2分钟。

5. 5.

   Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce. Whisk in salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate.

6. 6.

   将鹰嘴豆泥放在宽阔的浅盘子上，撒上橄榄油，撒上Za'atar，辣椒粉，整个鹰嘴豆和/或切碎的香菜。剩下的鹰嘴豆泥可以在冰箱中存储长达1周。上菜前允许室温达到室温。