Yotam Ottolenghi
London-based chef-restaurateur. Author of Jerusalem and Plenty. Treats hummus as a technical exercise.
Speaks to 3 threads
Cited in 4 places
- Hummus/ Commentary
“Yotam Ottolenghi and Sami Tamimi's Jerusalem recipe: soak dried chickpeas overnight with baking soda, then simmer them with more baking soda until the skins are sloughing and the chickpeas are well past tender. The raised pH breaks down the skins so the final blend is not gritty.”
Hummus from 'Jerusalem' — NYT Cooking (2013) - Hummus/ Counterpoint
“Ottolenghi's published technique for the smoothest possible texture — peeling each cooked chickpea, or using enough baking soda to slough the skins off in the cooking water — works, but is the sort of effort most home cooks should consider optional.”
Hummus | Ottolenghi Recipes — ottolenghi.co.uk - Hummus/ Argument
“Ottolenghi's Jerusalem and Solomonov's Zahav both insist on dried chickpeas cooked from scratch — the flavour and texture justify the soak.”
Dried vs Canned — argued for "Dried Only" - Hummus/ Argument
“Pinching the skins off — or using enough baking soda to slough them — produces the smoothest texture (Ottolenghi).”
Skin On or Off — argued for "Peel Them"