The latest issue of our favorite food publication, Gather Journal, has arrived to the Poketo Flagship. Entitled Caravan, the issue is devoted to recipes that bear the imprints of deserts near and far—from an Ice Cream, Sorbet, and Granola Terrine that mimics Arizona’s Painted Desert to kaleidoscopic cocktails inspired by the optical phenomenon of a mirage. Here we share with you Gather Journal’s recipe for the classic hummus—chickpeas, tahini, garlic, lemon.
1 1/3 cup chickpeas
1 tsp baking soda
2 garlic cloves
1 3/4 cups well-stirred tahini
1/3 cup lemon juice
1 3/4 tsp salt
1. Soak chickpeas overnight in enough water to cover by several inches.
2. Drain the chickpeas and place in a pot along with baking soda and enough fresh water to cover by about triple so the chickpeas have plenty of room to expand while cooking. Bring to a boil, then simmer until very tender, about 45 minutes to an hour, then drain them.
3. In a food processor with the blade running, drop the garlic into the shoot and let it bounce around until chopped. Add the chickpeas and process until ground. While the blade is still running, add in the tahini, lemon juice, salt, and about 1/2 to 3/4 cup water, processing until hummus is very smooth. Don’t skimp on the processing, you want it to be creamy.
5. Bring the hummus to room temperature, then serve or chill until later.
For more food, check out Diner Journal’s recipe for Baby Turnips with Bottarga & Dandelion Salad