Salatet Hummus
Submitted by Starlette
Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.
YIELD
4 servingsPREP
12 hrsCOOK
1 hrsREADY
14 hrsThis isn’t hummus the dip. Salatet hummus is a Middle Eastern chickpea salad where whole cooked garbanzo beans get tossed in a bright, garlicky dressing of fresh lemon juice, olive oil, parsley, onion, and a pinch of cayenne.
Starting from dried chickpeas makes a real difference here. They hold their shape better than canned, with a firmer bite and nuttier flavor. The overnight soak and 1½-hour simmer might sound like a project, but most of that time is hands-off. You want the peas tender enough to eat but still slightly firm. Mushy chickpeas fall apart when tossed and the salad loses its texture.
The dressing is whisked together right before serving and tossed gently with the cooled chickpeas. That last-minute assembly keeps the parsley bright green and the onions sharp. The cayenne is just a pinch, barely enough to notice, but it wakes up every other flavor in the bowl.
Chef Tips
- Soak for the full 12 hours. Under-soaked chickpeas cook unevenly. Some will be crunchy while others are soft. Set them before bed and they’re ready in the morning.
- Keep adding boiling water during simmering so the chickpeas stay submerged. Exposed peas cook unevenly and can get tough on top.
- Cool completely before dressing. Warm chickpeas absorb the lemon juice and olive oil too fast, leaving the salad dry. Room temperature is the sweet spot.
- Use fresh lemon juice only. Bottled lemon juice has a flat, cooked taste that drags this simple salad down.
Variations
- Add tomatoes and cucumber: Dice half a cucumber and a ripe tomato into the salad for a more substantial dish that’s closer to a chopped salad.
- Cumin boost: A teaspoon of ground cumin in the dressing adds earthy warmth that’s traditional in many versions of this salad.
Ingredients
Directions
Starting a day ahead, wash the chick-peas in a sieve under cold running water, then place them in a large bowl or pan and add enough cold water to cover them by 2 inches.
Soak at room temperature for at least 12 hours.
Drain the peas and place them in a small, heavy saucepan.
Add enough fresh water to cover them completely and bring to a boil over high heat.
Reduce the heat to low and simmer partially covered for about 1½ hours, replenishing the liquid with boiling water from time to time if necessary to keep the peas covered throughout the cooking period.
When done, the peas should be tender to the bite but still somewhat firm.
Drain and cool to room temperature.
Just before serving, combine the parsley, onions, garlic, lemon juice, olive oil, salt and cayenne pepper in a salad bowl, and beat them together with a fork.
Add the chick-peas and toss gently to coat the peas evenly with the dressing.
Taste for seasoning.
Comments
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