Sungolds, Squash, & Sesame Hummus with Chili Crunch

• 12 summer squash, roughly chopped
• 2lbs sungold tomatoes
• 1 bunch spring onions, roughly chopped
• 8 cloves garlic, smashed
• Sesame oil
• ½ cup Momofuku Tamari
• Momofuku Chili Crunch
• Sesame seeds
• Lemon Thyme
• 2 to 3 cups (480 to 720 ml) hummus (recipe below)

Hummus

• 2 1/2 cups (460 g) dried chickpeas, preferably small ones
• 1 teaspoon baking soda
• 3/4 cup (180 ml) best-quality raw tahini
• 1/2 cup plus 2 tablespoons (150 ml) fresh lemon juice
• 2 1/4 teaspoons kosher salt
• Freshly ground black pepper
• 1 teaspoon ground cumin
• 2 garlic cloves, smashed
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 6 tablespoons (90 ml) ice water

Hummus

Pick through the chickpeas and discard any little stones (yes, that can happen) or peas that look very irregular in color or shape. Rinse the chickpeas thoroughly under cold water. Transfer the chickpeas to a large bowl and add cold water to cover them by 3 to 4 inches (7.5 to 10 cm). Add 1/2 teaspoon of the baking soda. Soak for at least 12 hours and up to 24 hours.

Drain and rinse the soaked chickpeas under cold water until the water runs clear. Transfer the chickpeas to a large pot, pour in 3 quarts (3 L) cold water, and add the remaining 1/2 teaspoon baking soda. Bring to a boil over high heat, reduce the heat to medium, and cook at a lively simmer, uncovered, for 1 to 1 1/2 hours. Use a slotted spoon to skim off any skins on the surface (the more skins you are able to remove, the smoother your hummus will be).

When the chickpeas are fully tender, but not yet getting at all mushy, scoop out about 1 cup (160 g) and set aside to use as a garnish. Cook the rest of the chickpeas until they are completely soft, slightly broken down, and can easily be smooshed with your fingers, another 20 minutes.

Fill a large bowl halfway with ice and water and set another large bowl on top. Drain the chickpeas and transfer the to the bowl. You should have about 5 cups (800 g, plus the reserved 1 cup/160 g). Let the chickpeas cool completely. Or, if you are not in a hurry, transfer the chickpeas to the fridge and chill them for a few hours or up to overnight. If you’re so inclined, you can pick off more skins at this point.

Put the chilled chickpeas in a food processor and add the tahini, lemon juice, salt, a few twists of pepper, the cumin, garlic, olive oil, and 2 tablespoons of the ice water. Puree until smooth. If the hummus seems too thick, add the remaining ice water a bit at a time and puree until smooth. Taste and adjust the seasoning. (If not serving at once, transfer to an airtight container and refrigerate for up to 2 days.)

To a cold large sauté pan, add sesame oil tomatoes. Turn the heat on low. When the oil and tomatoes start to sizzle, about 5 minutes, add in garlic and spring onions. Cook for 10 minutes, stirring every 2 minutes. 

Once the tomatoes start bursting, add Momofuku Tamari, squash, and thyme into the pan and stir to combine. Cook until squash is fork-tender but not melted. Add salt and pepper to taste.

To plate, Spoon the hummus into shallow serving bowls (you may plate your hummus individually or serve it family-style), spreading it around the rim of the bowls, leaving a crater in the center. Add the topping to the crater (2 tablespoons for an individual serving or up to the full 1 cup/160 g for a large plate). Finish with toasted sesame seeds and Momofuku Chili Crunch.