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Categories:
chickpeas baking soda Tahini lemon juice garlic kosher salt ground cumin extra-virgin olive oil ground sumac pita bread
Viewed: 6 - Published at: 8 years agoIngredients
- 1 pound dried chickpeas
- 2 teaspoons baking soda, divided
- 1/2 cup tahini
- 1/4 cup fresh lemon juice (from 2 lemons)
- 4 garlic cloves
- 1 1/2 tablespoons kosher salt
- 1 1/2 teaspoons ground cumin
- 3 tablespoons extra-virgin olive oil
- Ground sumac and chopped fresh flat-leaf parsley, for garnish
- Warm pita bread, for serving
Method
- Place chickpeas and 1 teaspoon of the baking soda in a large saucepan. Add water to cover chickpeas by 3 inches. Cover and let stand at room temperature 8 hours or overnight.
- Drain and rinse chickpeas thoroughly under cold running water. Return chickpeas to saucepan, and add water to cover by 2 inches. Add garlic and remaining 1 teaspoon baking soda. Bring to a boil over high. Reduce heat to medium-low; cover and simmer, occasionally skimming and discarding skins that float to the surface, until chickpeas are very soft, about 1 hour and 30 minutes. Drain.
- Process hot chickpeas, tahini, lemon juice, garlic, salt, and cumin in a food processor until very smooth and aerated, about 4 minutes. With food processor running, drizzle in oil through food chute until combined. Transfer hummus to a medium bowl; press plastic wrap directly on surface. Cool slightly, about 30 minutes.
- Spread hummus in a shallow bowl, and, if desired, sprinkle with sumac and parsley. Serve with pita bread. Store leftover hummus in an airtight container in refrigerator up to 2 weeks.
