Zahav’s Hummus
Servings: 4 cups
Ingredients
- 1 cup chickpeas, dried
- 2 tsp baking soda divided
- 4 cloves garlic unpeeled
- 1/3 cup lemon juice
- 1 tsp kosher salt
- 2/3 cup tahini
- 1/4 tsp ground cumin
- extra virgin olive oil for serving
- chopped parsley and paprika for serving
Instructions
- Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. The chickpeas will double in volume, so use more water than you think you need. Soak the chickpeas overnight in the refrigerator. The next day, drain the chickpeas and rinse under cold water.
- Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and starting to fall apart. Drain.
- 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 ice water by the tablespoonful and process until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and ultra-creamy. Then purée it some more! Taste and adjust the seasoning if you like.
- To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley, more tahini sauce, and drizzle generously with extra-virgin olive oil.