A nutty, generously spiced hummus from Ochre Bakery in Detroit, No. 4 on our 2019 Hot Ten list. Even if the hummus looks smooth after just 3 or 4 minutes of food processing, go for the full 8. It might seem excessive (and loud), but all that whipping is what makes the dip so irresistibly creamy.
Recipe information
Yield
Makes about 4 cups
Ingredients
Dukkah
⅓
6
¼
½
1
½
Hummus and Assembly
1¼
1
2
⅔
⅓
¼
6
Need to make a substitution?
Preparation
Dukkah
Step 1
Heat oven to 350°. Toast pistachios on a rimmed baking sheet 3 minutes—you want them to stay bright green. Let cool, then pulse in a food processor until you have a coarse, uneven mixture of some lentil- and some couscous-size pieces. Transfer to a medium bowl.
Step 2
Toast coriander and cumin in a dry large skillet, stirring often, until fragrant and starting to pop, about 2 minutes. Transfer to a small bowl and let cool slightly.
Step 3
Return skillet to medium heat and toast sesame seeds, stirring often, until golden brown and fragrant, about 3 minutes. Transfer to bowl with spices and let cool.
Step 4
Grind spice mixture in food processor (no need to clean bowl) until finely ground, then mix into nuts. Mix in salt and pepper.
Step 5
Do Ahead: Dukkah can be made 2 weeks ahead. Store airtight at room temperature.
Hummus and Assembly
Step 6
If using dried chickpeas, drain, reserving ⅓ cup soaking liquid, and rinse. Place in a large pot and pour in water to cover by at least 4". Bring to a boil and cook until tender, 50–60 minutes. Stir in 1 Tbsp. salt. (You should have about 2½ cups; if you have extra, save for another use.)
Step 7
Transfer chickpeas to a food processor and add garlic, tahini, lemon juice, cayenne, 6 Tbsp. oil, and ¾ tsp. salt. Process until chickpeas are coarsely chopped, then, with motor running, gradually stream in reserved chickpea soaking liquid or ⅓ cup water and process until hummus is extremely smooth and creamy, 8–10 minutes. Taste and season with more salt, lemon, and/or cayenne.
Step 8
Transfer hummus to a bowl, drizzle with more oil, and sprinkle with plenty of dukkah (you’ll have some left over; keep it around for using on salads, roasted vegetables, slow-roasted salmon).
Step 9
Do Ahead: Hummus can be made 1 week ahead. Cover with plastic wrap, pressing directly against surface (or cover with a thin layer of oil) to prevent skin from forming, and chill.