My Hubby’s Hummus
Makes about 5 cups
- 3 cups dried chickpeas
- 2 ½ teaspoons baking soda
- 2 large garlic cloves, finely chopped
- ⅓ cup tahini (I prefer the White Dove brand)
- 3 ½ tablespoons fresh lemon juice
- 5 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground cumin
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon sweet Hungarian paprika, for garnish
- Put the chickpeas and 1 ½ teaspoons of the baking soda in a bowl. Add cold water to cover and leave to soak overnight.
- Drain the chickpeas and transfer them to a large pot of water. Add the remaining 1 teaspoon baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells.
- Drain, reserve 1 cup of the cooking liquid, and let the chickpeas cool completely.
- Combine the chickpeas, garlic, reserved liquid (see note below), tahini, lemon juice, 3 tablespoons of the olive oil, salt, cumin and pepper in a food processor and puree until smooth and creamy.
- When ready to serve, put the hummus on a plate or in a shallow bowl and garnish with the remaining 2 tablespoons of olive oil and paprika.
- The hummus can be stored in an airtight container for up to 3 days.
- Note: If you forget to reserve the cooking liquid, you can substitute 1 cup ice-cold water. But using the cooking liquid will give the hummus a richer, bolder flavor.