Basic Hummus
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Featured in Ottolenghi and Tamimi's Jerusalem cookbook.
Ingredients
  • 1¼ cups dried chickpeas
  • 1 tsp baking soda
  • 6½ cups water
  • 1 cup plus 2 tbsp light tahini paste
  • 4 tbsp fresh squeezed lemon juice
  • 4 cloves garlic, crushed
  • 6½ tbsp ice cold water
  • 1½ tsp salt
  • Paprika
  • Fresh ground pepper
  • Olives, preferably pitted
  • Pine nuts (toasted in olive oil on the stove top for 3-4 minutes)
  • Fresh parsley
Instructions
  1. Soak chickpeas overnight in cold water.
  2. Drain chickpeas. Place a medium saucepan over high heat and add chickpeas and baking soda. Cook, stirring constantly for 3 minutes.
  3. Add the water and bring to a boil. Cook chickpeas for 20 minutes to over an hour (depending on freshness of chickpeas). Chickpeas should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
  4. Drain the chickpeas (you should have about 3⅔ cups.
  5. Place chickpeas in a food processor and process until you get a stiff paste.
  6. Then, with the machine still running, add the tahini paste, lemon juice, garlic and 1½ tsp salt.
  7. Finally, slowly drizzle in the iced water and all it to mix for about 5 minutes until you get a very smooth and creamy paste.
  8. Transfer to a bowl and let it sit for 30 minutes.
  9. Top with an assortment of toasted pine nuts, paprika, ground pepper, fresh parsley and olives, drizzle with olive oil and serve with pita and fresh vegetables.
Recipe by Weekend Table at https://weekendtable.com/2013/03/10/basic-hummus/