Farm News

Collards and Hummus

collards with dew drops
Collards and Hummus
The chickpeas available in this week’s share come from our friends at Timeless Seeds in Montana. These certified organic ‘black kabuli’ chickpeas can be used as you would regular chickpeas, most notably as the feature ingredient in hummus.
  • 1 ¼ cups dried chickpeas
  • 1 teaspoon baking soda
  • 1 cup plus 2 tablespoons light tahini paste
  • 4 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • Salt
  • 6 ½ tablespoons ice-cold water
  • Carrot tops, parsley, or celery leaves finely diced, as well as chili pepper flakes added to taste are standard additions to my “farm hummus”

  1. Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
  2. The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6½ cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
  3. Drain chickpeas. You should have roughly 3 cups now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1½ teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
  4. Add chopped herbs or chilis as desired and mix well.
  5. Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

Julia Moskin from the NY Times writes, “The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product.”
Adapted from a recipe by Yotam Ottolenghi, from Jerusalem: A Cookbook.