Challah Bread, Hummus Recipe

Bloom yeast

In a small bowl whisk warm water (about 105–115°F / 40–46°C) with 1 tablespoon sugar and the active dry yeast. Let stand 5–10 minutes until foamy.

Make dough

In a large mixing bowl combine 4 cups flour and 2 teaspoons salt. Make a well and add 2 large beaten eggs, 1 tablespoon vegetable oil, 2 tablespoons honey, and the foamy yeast mixture. Stir with a wooden spoon or use a dough hook on low until the dough begins to come together. If very sticky, add up to 1/4 cup more flour; if very dry, add 1–2 tablespoons water.

Knead

Turn dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook for 6–8 minutes.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Shape braid

Punch down the risen dough and divide into 3 equal pieces. Roll each piece into a rope about 12–14 inches long. Pinch the ropes together at one end and braid them, pinching the other end to seal. Tuck ends underneath to form a tidy loaf and place on a parchment-lined baking sheet.

Second rise

Cover loosely with lightly greased plastic or a towel and let the braided loaf rise until puffy, about 30–45 minutes.

Egg wash and bake

Preheat oven to 350°F (175°C). Whisk 1 egg for the wash and brush over the surface of the loaf. Sprinkle sesame seeds evenly. Bake in preheated oven for 25–30 minutes, until deep golden brown and the internal temperature reaches about 190°F (88°C). If top browns too quickly, tent with foil for final 5–10 minutes.

Cool

Remove from oven and transfer to a wire rack. Let cool at least 30 minutes before slicing to finish setting the crumb.

Prepare chickpeas

Drain the canned chickpeas, reserving the liquid (aquafaba). Rinse the chickpeas briefly if desired. Warm 2 tablespoons of the reserved liquid or water to slightly above room temperature.

Process base

In a food processor combine 1 cup chickpeas, 1/4 cup tahini, 3 tablespoons lemon juice, 2 garlic cloves, 1/2 teaspoon ground cumin, and 3/4 teaspoon salt. Pulse to combine, scrapping down the bowl as needed.

Emulsify

With the processor running, slowly drizzle in 2 tablespoons extra-virgin olive oil and the warmed 2 tablespoons reserved chickpea liquid (or water) until the hummus becomes smooth and creamy. If too thick, add additional reserved liquid 1 teaspoon at a time until desired consistency is reached.

Adjust seasoning

Taste and adjust with more salt, lemon juice, or cumin as preferred.

Serve

Spoon hummus into a shallow bowl, create a small well in the center, drizzle 1 tablespoon extra-virgin olive oil, and sprinkle 1/4 teaspoon smoked paprika. Serve alongside sliced challah for dipping.