Watercress Hummus

By Executive Chef Jenny Izaguirre

Ingredients

1-1/4 cups dried chickpeas
1 teaspoon baking soda
6-1/2cups water
1 cup tahini (light roast)
1/2 cup freshly squeezed lemon juice
1 clove garlic, crushed
4 oz watercress
6 1/2 tablespoons ice cold water
Salt as needed

Place a saucepan over high heat and add chickpeas and baking soda with 1 cup of water. Cook for about three minutes, stirring constantly. Add the rest of the water and bring to a boil. Cook, skimming off any foam and skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer.

Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy. Drain the chickpeas. You should have roughly 3-2/3 cups now.

Place the chickpeas and watercress in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1-1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste. Transfer the hummus to a bowl, cover the surface with plastic wrap and chill.

Click here to see Chef Izaguirre's tip

February 2016