Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker
1 cup dried chickpeas
1 teaspoon baking soda
6 tablespoons fresh lemon juice
4 garlic cloves, grated
1 cup tahini (roasted sesame seed paste), stirred well
1/2 cup ice water, or more as needed
1 teaspoon kosher salt
1/2 teaspoon ground cumin
How to Make It
Place chickpeas in a large bowl; cover with water to 2 inches above chickpeas. Soak overnight at room temperature.
Drain chickpeas. Place chickpeas and baking soda in a large Dutch oven. Add enough water to cover chickpeas by 4 inches (about 5 cups); bring to a boil. Skim any residue that rises to the surface. Reduce heat to medium; cover and simmer 50 minutes or until chickpeas are very tender. Drain.
Combine juice and garlic in a medium bowl; let stand 10 minutes. Add tahini, stirring with a whisk. Add ice water, 1 tablespoon at a time, stirring with a whisk after each addition until tahini mixture falls off whisk in thick ribbons.
Place chickpeas in a food processor. Add tahini mixture; process until very smooth. Add salt and cumin; process to combine. Place hummus in an airtight container; refrigerate 2 hours or up to overnight.
We buy a lot of hummus. It's something I really love, but haven't had a ton of success making. The texture has always been the issue. I've now made this twice and think it's a solid recipe. I was very skeptical because it has zero (yes, you read that right) olive oil, and it seemed to me the mouth feel would suffer as a result. I suspect the quantity of tahini is what solves that problem. I love tahini, though, and I also love the more israeli-style hummus' because of that. I think if you prefer something with less pronounced tahini, and you elect to cut it back, you might want to add some olive oil for creaminess. I added about a teaspoon of lemon zest and used toasted, ground cumin. The first time I overdid the ice water, but my spouse still thought it was the best hummus he's ever had. Not bad for a shiksa from Northern California. This time, the texture is amazing, and it's gorgeous. I serve it sprinkled with za'atar and sumac, and do, indeed, drizzle olive oil over the top. With roasted veggies it's a delicious appetizer worthy of company.
It is a little heavy on the tahini for my taste. And I added about 1/2 teaspoon additional salt. It makes a ton! Not sure it is worth the time and effort but I'm glad I tried it. I might stir in a little homemade pesto and see if I like that better.
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