Noor Murad is back in the Ottolenghi Test Kitchen to settle the age-old question, “What kind of chickpeas make the best hummus?” She makes hummus, with dried, jarred, and canned chickpeas, finishing them with flavorful toppings. Yotam Ottolenghi joins in for a taste and discovers which hummus reigns supreme. GET THE RECIPE ►► https://f52.co/34IBH54

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VIDEO CHAPTERS
00:00:00 Intro
00:00:13 - The Hummus Games
00:03:51 - Let's Whip Things Up
00:08:30 - Pick a Topping, Any Topping
00:12:34 - And The Winner Is...

PREP TIME: 12 hours 10 minutes
COOK TIME: 1 hour 30 minutes
SERVES: 6 as an appetizer

INGREDIENTS

1 cup (200 grams) soaked overnight in plenty of water and 1 teaspoon baking soda, OR 2 (15 oz/425g) cans of chickpeas, drained (17 oz/480g total)
1/2 teaspoon baking soda (if using dried chickpeas)
Kosher salt, to taste
1 pinch ground cumin
7 to 9 tablespoons (120 to 150 grams) tahini
1 garlic clove, minced, or more to taste
1 1/2 tablespoons freshly squeezed lemon juice, or more to taste
Extra-virgin olive oil, chopped herbs, toasted nuts, rose harissa, or your choice of chile paste, for topping (optional but recommended)

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