Hummus (from dried chickpeas)
- Yield: just under 2 cups (450g)*
Ingredients
- 1 cup [180g] dried chickpeas
- 2½ quarts [2.4 liters] water**
- 2 tsp [10g] baking soda
- 1 large garlic clove
- ¼ cup [60g] lemon juice
- ¼ cup [60g] tahini
- ½ tsp salt
- Additional boiling water, as needed
To serve:
- Extra virgin olive oil
- Za’atar or paprika
Instructions
- Place the chickpeas, 2½ quarts water, and baking soda in a small stock pot or dutch oven.
- Bring to a boil over high heat. Once boiling, reduce heat to medium-low to maintain a simmer.
- After about 30 minutes of simmering, wave a spider skimmer or fine mesh sieve through the water over the surface of the chickpeas, and discard the husks that gather on it (repeat 2-3 times). Periodically add more boiling water as the level lowers.
- Simmer for a total of about 40 to 120 minutes (mine took 95 minutes), until chickpeas have cooked through completely. They will be very mushy.
- Drain your chickpeas over a fine mesh strainer. Let them cool for a few minutes.
- Place drained chickpeas in a food processor. Add a clove of garlic, lemon juice, tahini, and salt. Blend until completely smooth. If it is thick and stodgy, add a tablespoon of water at a time until it thins out to the right consistency.
- Spread hummus on a deep plate or shallow bowl. Make little dents and swirls on the surface with the back of a spoon. Drizzle with olive oil and sprinkle with za’tar or paprika.
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Notes
* A note on doubling: To double this recipe, cook your chickpeas in a much larger stockpot or dutch oven. Double everything, including the water and baking soda.
** You don’t have to measure the water precisely—this is just to make sure the ratio of baking soda to water is not too strong or weak. If you don’t measure your water, it might just take your beans a bit longer or shorter to cook. Either way, make sure they are covered generously with at least a couple inches of water.