Hummus from Dried Chickpeas (the easy way)
- 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.
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.
** I recommend measuring the water, otherwise your baking soda solution may end up being way too strong or too weak.
*** Don’t worry about ensuring that all of the skins float to the top—the ones that you can’t skim away will blend right in super smoothly.
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