Ingredients:

  • 1 cup (200g) dried chickpeas, rinsed well
  • 1 teaspoon baking soda
  • Water, for soaking and cooking
  • ⅓ cup (80ml) tahini, preferably from a good quality brand
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, or more to taste
  • Ice water, as needed to achieve desired consistency
  • Extra virgin olive oil (optional)
  • Sprinkle of paprika (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Combine chickpeas and baking soda in a large bowl. Cover generously with water and soak for at least 4 hours, or preferably overnight.
  2. Drain and rinse the soaked chickpeas. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until very tender. They should be easily smashed between your fingers.
  3. Drain the chickpeas and rinse under cold water. Gently rub the chickpeas between your hands to loosen the skins. Discard the skins.
  4. In a food processor or blender, combine the tahini, lemon juice, garlic, cumin, and salt. Process until smooth.
  5. Add the cooked chickpeas to the tahini mixture and process until very smooth.
  6. With the motor running, slowly add ice water, one tablespoon at a time, until the hummus reaches your desired consistency.
  7. Taste the hummus and add more salt, lemon juice, or cumin as needed.
  8. Transfer the hummus to a serving bowl. Drizzle with olive oil, sprinkle with paprika, and garnish with fresh parsley (if using).