charred jalapeno hummus

 

hummus

1 cup dried chickpeas

1 tsp baking soda

1/4 cup tahini

juice of 1 lemon

2 cloves garlic, peeled and finely diced

1/2 tsp salt

2 tbsp olive oil

3 jalapenos

Soak chickpeas in water overnight. Drain, then put in a large pot. Cover with at least 3 inches of water and add baking soda. Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and completely falling apart, 45–60 minutes. Drain; set aside to cool. 

On a gas stove top, place the 3 jalapenos directly on the burner and turn the flame to medium/high. Let the jalapeno become completely charred on one side then rotate the peppers till completely blacked. Immediately place in a bowl and cover tightly with plastic wrap to steam. Let sit for 15-20 minutes, then remove the tops and seeds from the peppers. (I like to leave the skins with the char on, remove if you prefer)

In a food processor, add the tahini and lemon juice. Process until very light and thick, 3-4 minutes, scrapping down sides and bottom every 1 minute or so to make sure is it completely emulsified. Add in garlic and salt, process until combined. While running, drizzle in olive oil and 1 tbsp water. Then add 1/4th the cooked chickpeas, blending for 2-3 minutes until smooth. Scrape the sides and bottom of the processor. Repeat with the remaining chickpeas, in 3 more batches. Then add in the jalapenos. Blend for 3-4 minutes until completely whipped and smooth, add more water if too thick.

topping

1/2 cup dried chickpeas

1/2 tsp baking soda

1 cucumber

1/2 red onion

arugula

olive oil

salt 

pepper

Soak chickpeas in water overnight. Drain, then put in a large pot. Cover with at least 3 inches of water and add baking soda. Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender 35-40 minutes. Drain; set aside to cool. 

With half of the cucumber, slice in thick slices for dipping. For the other half, finely diced. Finely dice the red onion.

In a large bowl, mix the diced cucumber, red onion and chickpeas. Drizzle with olive oil and season with salt and pepper. Toss so evenly dressed.

assembly

Dollop a spoonful of hummus into a bowl. Top with chickpea salad. Drizzle with olive oil. Add cucumber slices and a small handful of arugula.