Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Hummus with Squid Ink and Bottarga

Name: Hummus with Squid Ink and Bottarga
Yield: Serves 4 as an appetizer
Cuisine: Egyptian
Ingredients: 1 teaspoon fresh lemon juice; Salt, to taste; Olive oil; Chopped chives; 2 to 2½ ounces (60 to 70 grams) soft bottarga, grated; ½ garlic clove, very thinly sliced; 2 tablespoons raw tahini; 1 cup (200 grams) small chickpeas; 1 teaspoon squid ink; 1½ teaspoons baking soda

Preparation info

Serves
4
as an appetizer

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This recipe is a surprise twist on the longstanding mix of chickpeas, tahini, and lemon, adding squid ink and bottarga to trick the taste buds.

Ingredients

1 cup (200 grams) small chickpeas
1½ teaspoons baking soda

Africa
Asia
Egypt
Israel
Syria
Starter
Pescatarian
Gluten-free
Mediterranean

Method

Place the chickpeas in a large bowl, add water to cover by at least 2 inches (5 centimeters), add ¼ t