I’m hesitant to even refer to this as “hummus” because it tastes so wildly different (better) than your average hummus. And by your average hummus I mean your average homemade hummus. If you compare this hummus to something out of a tub from Jewel you might as well compare Big Star to Taco Bell.
Unlike most hummus recipes, this is not something you just “whip” up. This is an event. This is the Hummus Olympics. These little chickpeas get soaked, heated in baking soda, cooked in water, drained, blended, flavored… a lot happens.
1.5 cups dried chickpeas
1 teaspoon baking soda
6.5 cups water
1 cup plus 2 tablespoons light tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6.5 tablespoons ice-cold water
The night before you want to have life-altering hummus, soak the chickpeas in a large bowl and cover with cold water at least twice their volume. Soak overnight.
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the chickpeas and baking soda. Cook for 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and skins that float to the surface. The chickpeas will need to cook for 20-40 minutes. You will know they are done because they will be tender, breaking up easily when pressed between your thumb and finger, but not quite mushy. This took me about 30 minutes. So for 30 minutes I had to babysit these chickpeas skimming off foam frequently. Worth it.
Drain the chickpeas. You should have about 3 2/3 cups. Place in a food processor and process until you get a stiff paste. With the machine still running, add tahini, lemon juice, garlic, and salt. Finally, slowly drizzle in the iced water and allow it to mix for a full five minutes until you have beautiful hummus.
Transfer hummus to a bowl, cover the surface with plastic wrap, and let it rest for 30 minutes. Always eat this hummus at room temperature.
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