Stefania Barzini. Stefania, thank you for introducing us and all of our friends to the chickpea + bottarga combination: this recipe is facilissima e buonissima, so simple and so delicious it will make you swoon!
This recipe is the glorious tahini-less bottarga hummus that we make every summer. We are kind of obsessed with it. We first learned this recipe from the wonderfulIngredients
SERVES: 4-6 people
TIME: 20 minutes (plus about 12 hours for chickpea soaking and cooking)
Chickpeas (250 gr/8.8 oz)
Aromatics (1 carrot, 1 celery stalk, 1 garlic clove, 2 bay leaves)
Extra virgin olive oil (100 ml/7 tablespoons)
Whole mullet bottarga (50 gr/1.7 oz)
Juice of 1 lemon
1 garlic clove, crushed
Chili peppers (1 teaspoon or to taste)
Freshly chopped parsley (2 tablespoons)
Fine sea salt
Preparation
- Soak chickpeas in salted water for 8 to 12 hours, or until they double in volume.
- Drain, then place them in a pot filled with enough water to cover them by at least 3 inches. Season with salt and add the aromatics.
- Bring the water to a boil, skimming off any foam and any skins that float to the surface.
- Reduce to a gentle simmer and cook covered for about 1 hour, or until they have an evenly tender texture.
- Once cooled, discard the aromatics and drain, saving the cooking water.
- In a food processor or a mixer, add 3/4 of chickpeas, 1/2 sliced bottarga, garlic, lemon juice, EVOO, 1/2 cup of the cooking water, and chili peppers.
- Puree until the mixture becomes a smooth and creamy paste, adding cooking water (one tablespoon at a time) as needed.
- Transfer the hummus to a wide, shallow plate. Shave the remaining bottarga, add the whole chickpeas, chopped parsley, and finish drizzling a generous amount of EVOO.
- Serve chilled or at room temperature with bread and raw vegetables.
I love this recipe!
I definitely want to try this because I love bottarga. Bottarga è molto buona!
Bravo Wayne!
I want t make this hummus with the grated bottarga. Can you please tell me how much I should add?