My favorite part about this dish, though, is what I decided to do with the remaining, whole chickpeas. Recalling a recent trip to Mimi's Hummus in Ditmas Park, where I ate a fava bean hummus garnished with some whole favas, I knew that I wanted some textural contrast in my hummus. So I marinated the remaining chickpeas in a mix of sambal oelek (my favorite all-purpose hot sauce--you can use sriracha, harissa, or whatever chile paste you prefer), olive oil, and chopped fresh cilantro and parsely. When I served the hummus, I made a well in the spread and lay the whole chickpeas in the middle. The super smooth hummus, broken up by the toothsome whole chickpeas, makes a winning legume-on-legume combination:
Hummus with Whole Marinated Chickpeas
Serves 8 - 10 as an appetizer
- 1 1/2 c. dried chickpeas, soaked overnight then cooked for about 1 hour, or until soft, drained, cooking liquid reserved--or use about 3 c. canned
- 2 cloves garlic, smashed and peeled
- About 2 tbsp. tahini
- The juice of about 2 lemons
- About 4 tbsp. cooking liquid
- About 4 tbsp. olive oil, plus more for marinated chickpeas
- Salt, to taste
- About 1 tbsp. hot chile paste such as sambal oelek, sriracha, or harissa
- 1 - 2 tbsp. chopped fresh parsley, cilantro or both
1. Add all but about 3/4 c. chickpeas to bowl of a food processor. Add garlic and pulse to combine.
2. Add tahini, lemon juice and salt and turn machine on. As it is running, pour the cooking liquid and olive oil in through the spout on top. Check for seasoning, adjusting as needed, then leave machine running for about 3 minutes so that hummus becomes very smooth.
3. In the meantime, prepare the marinated chickpeas: combine them with the chile paste, about 1 tbsp. of additional oil, fresh herbs, and salt. If possible, let marinate for 30 minutes to an hour.
4. When ready to serve, spread hummus into a shallow bowl and create a well in the middle. Add marinated chickpeas, drizzle with additional olive oil, and serve.