{"id":8423,"date":"2015-06-30T04:04:41","date_gmt":"2015-06-30T10:04:41","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=8423"},"modified":"2017-03-22T17:02:09","modified_gmt":"2017-03-23T00:02:09","slug":"ottolenghis-creamy-hummus","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/ottolenghis-creamy-hummus\/","title":{"rendered":"Ottolenghi's Creamy Hummus"},"content":{"rendered":"

\"Ottolenghi's<\/p>\n

SCOTLAND I LOVE YOU! For reals: Scotland is crazy pretty!<\/p>\n

\"Ottolenghi's<\/p>\n

We finished our hike on Sunday - six days through the English countryside, supposedly 84 miles (but in actuality closer to 100, depending on what GPS you ask!) - in Bowness on Solway, where we could see the tide rushing in and Scotland across the water. Gorgeous! (I'll put together some photos for a post soon!) After a wonderful night in my favorite B&B of the trip, the 11 of us parted ways. For me, that means just over a week in Scotland by myself! I took the train to Edinburgh, where I immediately fell in love with the huge stone buildings - they're so impressive!<\/p>\n

\"Ottolenghi's<\/p>\n

After traveling so much in South America and Asia I still haven't been in buildings as old as they are here - Europe is an entirely different beast! People keep asking me what I want to do - museums? castles? hikes? - and I've had a hard time answering them. Now, though, I think I know my answer: I want to wander around and look at gorgeous architecture! I spent my afternoon yesterday wandering (I walked nearly 6 miles yesterday, I guess I haven't had enough!) through the streets of Edinburgh taking ten bajillion pictures of street scenes and cobblestones. Like this<\/a>. And this<\/a>. So pretty!! I think I'll do the same today!<\/p>\n

Here's what I think YOU should do today: make hummus. This hummus, specifically.
\n\"Ottolenghi's<\/p>\n

This is from one of Ottolenghi's fabulous cookbooks, Jerusalem<\/a>. If you haven't checked out his books\u2026 do so. They're incredible. I read so many reviews of this hummus before making it, all of which claimed a ridiculous level of creaminess, and I frankly didn't believe it. How can a hummus be SO MUCH CREAMIER than others? Well. I'm here to tell you: this is CREAAAAMY! And, it doesn't take very long to make! By saut\u00e9ing the chickpeas with baking soda for a few minutes you break down the chickpeas so they cook much much faster, which for me is usually a deal breaker in hummus. Who wants to cook chickpeas forever? Not me. Then: who wants to take off the skins? Not me. This recipe gets the chickpeas SO darn soft you don't need to worry about the skins.<\/p>\n

\"Ottolenghi's<\/p>\n

Then you'll blend them for a really long time in the food processor, slowly adding water and continuing to process - the end result is the smoothest, creamiest, butteriest hummus I've ever tasted. Absolutely recommended!!<\/p>\n

If you think of any Scotland tips while you're snacking on hummus today, send them my way! I have a week to see the ENTIRE COUNTRY, so I'm really just choosing a few places (pretty much ON the beaten path)\u2026 but am totally open to suggestions! xoxo<\/p>\nPrint<\/a><\/span>

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