Author: Nicole
- 1 cup dried chickpeas
- 2 teaspoons baking soda, divided
- 4 garlic cloves, unpeeled
- ⅓ cup (or more) fresh lemon juice
- 1 teaspoon kosher salt, plus more
- ⅔ cup tahini
- ¼ teaspoon (or more) ground cumin
- Olive oil (for serving)
- Smoked paprika (for serving)
- The night before: Place chickpeas and 1 teaspoon baking soda in a medium bowl and add cold water to cover by 2 inches. Cover and let sit at room temperature until chickpeas have doubled in size, about 8 to 12 hours. Drain and rinse.
- Combine soaked chickpeas and remaining 1 teaspoon baking soda in a large saucepan and add cold water to cover by at least 2 inches. Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, 60 to 75 minutes. Drain; set aside.
- Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
- Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids.
- Add tahini and pulse to combine. With motor running, add ¼ cup (4 tablespoons) ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale and thick.
- Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice and more cumin as desired.
- Transfer to an airtight container. Put a piece of plastic wrap directly on the hummus and then the container lid. (This prevents a “crust” from forming on the hummus.) Hummus will keep for about a week.
- Before serving, spoon hummus into a shallow bowl. Make a well in the center and drizzle liberally with olive oil. Top with a dash of smoked paprika.
* Recipe can be doubled as long as you’re using a large food processor.
* Using the best ingredients is key so look for the best tahini and olive oil you can find.
Recipe by Riegl Palate at https://www.rieglpalate.com/best-ever-hummus/
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