April 29, 2013
Ingredients 16 oz dried chickpeas 4 garlic cloves, crushed 8 tablespoons tahini paste (pureed sesame) olive oil (to taste) 2/3 cup fresh lemon juice 1/4 teaspoon paprika 1/3 to 1/2 teaspoon salt 1 teaspoon baking soda 1. Rinse the dried chickpeas to get rid of any debris, then soak in a bowl with enough water to cover the chickpeas for 10 hours with 1/2 teaspoon of baking soda. 2. Once ready, drain the soaked chickpeas into a colander, then rinse thoroughly with fresh cold water. 3. Add the chickpeas to a cooking pot with 1/2 teaspoon of baking soda (optional, it just helps to speed the process) and then add about 6 cups of water, or enough water to cover the chickpeas by about 1/2 inch. 4. Bring to a boil on high heat, then let the chickpeas simmer on low heat for about 1 hour while the pot is covered. 5. Check the chickpeas 45 minutes into simmering to see if they're done. The test is simple: try to crush a chickpea with your fingers, and if it crushes easily and feels smooth then it's done. 6. Once the chickpeas are cooked--and while still hot--drain and then add them immediately to a food processor with 1/2 to 1 cup of warm water and grind for 3 to 5 minutes at low speed. 7. Add the salt and garlic, then slowly start to add the tahini paste as the food processor grinds away. 8. Once done, slowly add the lemon juice at the end and let the food processor run for a couple of minutes more afterwards. You can also add a few ice cubes at this point, which will make the hummus light and airy. 9. Taste the puree to see if it needs an adjustment of salt or lemon juice based on your preference.