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chickpeas baking soda lemons garlic kosher salt sesame Tahini ground cumin paprika olive oil fresh parsley
Viewed: 116 - Published at: 2 years agoIngredients
- 1 cup dried chickpeas
- 2 teaspoons baking soda
- Juice of 1 1/2 large lemons (about 1/3 cup), more to taste
- 2 to 4 cloves garlic, grated
- 1 3/4 teaspoons kosher salt, more to taste
- 1 cup sesame tahini
- 1/2 teaspoon ground cumin, more to taste
- Paprika, for serving
- Olive oil, for serving
- Chopped fresh parsley, for serving
Method
- In a bowl, cover chickpeas by at least 2 inches of cold water.
- Add 1 teaspoon baking soda and let soak at room temperature overnight.
- Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water.
- Add the remaining teaspoon baking soda and bring to a boil over high heat.
- Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours.
- (Overcooked chickpeas are the secret to creamy hummus, so dont worry if they start to break down a little.)
- Drain.
- While chickpeas are cooking, make the tahini sauce.
- In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt.
- Let mixture sit 10 minutes.
- Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms.
- Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth.
- Youre looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture.
- Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally.
- This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move.
- Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
- To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
