One of the best hummus recipes I’ve ever made is Michael Solomonov’s perfect hummus tehina from his cookbook, Zahav. His trick is cooking soaked dried chickpeas until they practically fall apart, then using way more tahini than feels reasonable. The results are impossibly smooth, restaurant-style hummus. His Jerusalem hummus is even better, piled high with sautéed beef and onions and generously seasoned with Baharat.
Buuuuuuuuut I’m lazy, and I want my hummus now. I don’t want to soak chickpeas overnight, and sorry Ina, I love you, but I’m never peeling chickpeas again.
So with my Creamy Hummus with Warm Spiced Farro, I wanted a weeknight version: canned chickpeas, extra tahini, and that same generous, luxurious vibe. It’s not quite Solomonov-level silky, but it is very creamy, very good, and ready in minutes.
And because I wanted a vegetarian nod to that beef-and-onion topping, I swapped in one of my favorite grains: farro. Toasty, chewy, and warmly spiced, it turns a simple bowl of hummus into something hearty and spoon-worthy.
INSPIRATION(S): Zahav’s Jerusalem Hummus
NOTES:
- Ice Water: Cold water helps the tahini emulsify and makes the hummus noticeably lighter and fluffier. Start with a little and let the processor do the work.
- Blend longer than you think: Don’t rush the hummus. A full 2 to3 minutes of processing after adding the tahini is what gets you that silky, restaurant-style texture.
- Pita: I recently found out about Angel’s Bakery pitas (available at Whole Foods) and they are the best store-bought pita I’ve had.
- Tahini: Thickness of tahini can vary drastically and may effect how much ice water you’ll use. I prefer Soom brand.
- Whole Farro, Semi-Pearled Farro, Pearled Farro: Cook times vary quite a bit between the different types of farro: whole farro can take 30–45 minutes, while pearled farro can cook in as little as 10 minutes. Any type will work for this recipe (just adjust the cook time), but I prefer semi-pearled because it cooks faster while still keeping a nice chew. If the package at your grocery store just says “farro,” it’s most likely semi-pearled.
A huge thank you to the recipe testers: Glenna DiGiacomo, John Donovan, Katie Orme, Janet Bowne, Victoria Levine, Betty Blythe, Ellary Draper, Noelle Hale
Print
Creamy Hummus with Warm Spiced Farro
(No Ratings Yet)
Loading…
- Total Time: 40 minutes
- Yield: 6 to 8 – makes about 4 cups hummus and 2 cups farro 1x
Ingredients
For the hummus:
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/3 cup fresh lemon juice
- 3 garlic cloves, smashed
- 1 teaspoon kosher salt
- 3/4 cup tahini, stirred until smooth
- 1/2 to 3/4 cup ice water
For the farro topping:
- 1/2 cup pearled farro, rinsed
- 1 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 1 garlic clove, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Aleppo pepper flakes (or red pepper flakes)
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 2 tablespoons finely chopped parsley or cilantro
- 1/2 teaspoon lemon zest
To serve:
- Olive oil, for drizzling
- Lemon wedges
- Warm pita, lavash, or crisp veggies
Instructions
- In a food processor, combine 2 (15-ounce) cans chickpeas, drained and rinsed, ⅓ cup lemon juice, 3 smashed garlic cloves, and 1 teaspoon kosher salt. Process until mostly smooth, scraping down the sides as needed, about 1 minute. Add the ¾ cup tahini and process again until thick and creamy, 2 to 3 minutes. With the motor running, drizzle in the ice water, starting with 2 tablespoons and adding more as needed, until the hummus is light and fluffy (up to ¾ cup). Taste and adjust seasoning as needed.
- In a small saucepan, combine 1/2 cup pearled farro with 2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, reduce the heat, cover, and simmer until tender but chewy, 20 to 25 minutes. Drain well.
- In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add 1/2 medium yellow onion, chopped, and cook until golden, 5 to 7 minutes. Stir in 1 minced garlic clove, 3/4 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon Aleppo pepper (or red pepper flakes), 1/8 teaspoon freshly ground black pepper and the remaining ½ teaspoon kosher salt. Cook until fragrant, about 30 seconds. Add 1 tablespoon tomato paste and cook for 2 minutes, stirring occasionally. Add the cooked farro, toss well to coat. Remove from heat and stir in 2 tablespoons finely chopped fresh parsley or cilantro and ½ teaspoon lemon zest. Taste and adjust seasoning if needed.
- Spread the hummus in a shallow bowl, using the back of a spoon to create swirls and a shallow well. Spoon the farro mixture over the top, drizzle with olive oil and a squeeze of lemon juice, and serve with warm pita, lavash, or crisp vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
