Hummus

🥘 Ingredients

• dried chickpeas 1 cup
• baking soda 1 tsp
• baking soda 1 tsp
• garlic 1 head
• lemon juice ¾ cup
• kosher salt ½ tsp
• tahini 2 cups
• ground cumin ½ tsp
• kosher salt 1 tsp
• ice water 1 ¼ cups
• Tahini Sauce (from above)
• kosher salt to taste
• ground cumin ¼ tsp
• paprika
• fresh parsley
• extra-virgin olive oil

1. 1

   SOAK AND COOK CHICKPEAS: Place dried chickpeas (175 g) in a large bowl with baking soda (6 g). Cover with plenty of water. Soak at room temperature for at least {12%hours}.
2. 2

   Drain and rinse the chickpeas. Place them in a large pot with more baking soda (6 g) and cover with at least 4 inches of fresh water.
3. 3

   Bring to a boil, skimming off any foam. Reduce heat to medium, cover, and simmer for about {60%minutes} until mushy and falling apart. Drain well.
4. 4

   MAKE BASIC TAHINI SAUCE: Break up garlic (unpeeled) and put the cloves into a blender . Add lemon juice (170 g) and kosher salt (2.5 g). Blend on high for a few seconds until you have a coarse puree. Let it sit for 10 minutes .
5. 5

   Pour the mixture through a fine-mesh strainer into a bowl, pressing hard to extract all the liquid. Discard the garlic solids.
6. 6

   Add tahini (512 g), ground cumin (1.5 g), and kosher salt (5 g) to the lemon-garlic liquid. Whisk until smooth.
7. 7

   Whisk in ice water (about 1 to 1.5 cups), a few tablespoons at a time, until the sauce is perfectly smooth, creamy, and pale.
8. 8

   COMBINE AND PUREE: In a food processor , combine the cooked chickpeas, 1.5 cups of the prepared Tahini Sauce (from above) , kosher salt , and ground cumin (0.75 g).
9. 9

   Process for several minutes until it is uber-creamy, light, and almost fluffy.
10. 10

    Serving: Spread the hummus in a shallow bowl, creating a well in the center. Dust with paprika , sprinkle with chopped fresh parsley , and add a very generous pour of extra-virgin olive oil .