Hummus, that creamy dip that hails from the Middle East, has a reputation as a clean, healthy food. It deserves it. All the main ingredients are super foods in their own right. It’s got chickpeas, sesame paste, garlic, and olive oil in most traditional versions. Have with sliced vegetables, pita, or pita chips…
1cup dried chickpeas
2teaspoons baking soda
Juice of 1 1/2 large lemons (about 1/3 cup), more to taste
2 to 4cloves garlic, grated
1 ¾teaspoons kosher salt, more to taste
1cup sesame tahina
½teaspoon ground cumin, more to taste
Paprika, for serving
Olive oil, for serving
Chopped fresh parsley, for serving
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 don’t worry if they start to break down a little.) Drain.
While chickpeas are cooking, make the tahina sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahina, 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. You’re looking for a perfectly smooth, creamy sauce.
Add the warm, drained chickpeas to blender with tahina 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 ultra-creamy 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.
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