Using dried chickpeas and baking soda, and cooking the chickpeas until very well done will result in a dreamy smooth hummus. If you’re making this for a party or if your crowd really likes hummus, double the recipe.
Recipe adapted from Smitten Kitchen.
- 2/3 cup dried chickpeas
- 1/2 tsp. baking soda (for dried chickpeas only)
- 1/2 cup tahini paste
- Juice of 1 to 2 lemons, to taste
- 2 small cloves garlic, roughly chopped
- 3/4 tsp. table salt, or more to taste
- Approximately 1/4 cup water or reserved chickpea cooking water
Put the chickpeas in a large bowl and cover them with at least twice their volume of cold water, leaving them to soak overnight.
The next day, drain them, and sauté them in a medium saucepan with the baking soda for about three minutes. Add 3 1/4 cups water and bring it to a boil. Skim any foam that floats to the surface. Cook for 40 minutes or until very tender.
Drain the chickpeas, reserving 1/4 cup cooking water, and cool until you can pick one up without burning your fingers.
In a food processor, blend the chickpeas a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.
Taste and adjust seasonings, adding more salt or lemon if needed. Hold off on adding more garlic until after the hummus has chilled in the refrigerator.
Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can. To serve, drizzle it with a little olive oil, and sprinkle it with paprika. Serve it with pita chips, pita wedges, or carrot sticks.