6tbspfreshly squeezed lemon juice, plus more to taste
3chopped garlic cloves
1tspground cumin, plus more to taste
Kosher salt
Freshly cracked black pepper to taste
10tbspice water
Fresh Garlic-Lemon Topping (Optional)
⅓cupgood-quality extra virgin olive oil
5large garlic cloves, thinly sliced
4strips of lemon peel, about 2 inches long
Flaky sea salt or kosher salt
Other Topping Options
1handful of flat-leaf parsley, chopped
Paprika, sumac, or Aleppo pepper flakes
Directions
1
Soak the chickpeas. Add the chickpeas to a large bowl, cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.
2
Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover, reduce the heat as needed to maintain a rapid simmer, and cook for 30 minutes. Uncover, add 1 teaspoon of kosher salt, and continue cooking for 10 to 15 minutes, or until the chickpeas are very soft. Drain well.
3
Drain the chickpeas and transfer them to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as needed.
4
To the food processor, add tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time, until reaching the desired texture. Taste for seasonings, adding more as needed.
5
Make the topping. Heat olive oil in a frying pan over medium heat. Once warm, add the garlic and cook for 2 to 2 ½ minutes until golden. Add lemon zest and cook for another 30 seconds. Transfer the garlic and lemon zest to a plate, sprinkle with flaky sea salt, and reserve the oil.
6
Transfer the hummus to a large plate, use the back of a spoon to make waves or a well. Spoon the garlic-lemon oil into the ridges or well, top with fried garlic and lemon zest, chopped parsley, and paprika.
7
Note: Canned chickpeas can be used as a substitute for dried chickpeas but won't result in as smooth a texture. To use canned chickpeas, drain and rinse 2 (15-ounce) cans, then cook with ½ teaspoon baking soda and water for 20 minutes until soft before continuing with step 3.
Ingredients
8ozdried chickpeas
1tspbaking soda, divided
¾cupgenerous tahini
6tbspfreshly squeezed lemon juice, plus more to taste
3chopped garlic cloves
1tspground cumin, plus more to taste
Kosher salt
Freshly cracked black pepper to taste
10tbspice water
Fresh Garlic-Lemon Topping (Optional)
⅓cupgood-quality extra virgin olive oil
5large garlic cloves, thinly sliced
4strips of lemon peel, about 2 inches long
Flaky sea salt or kosher salt
Other Topping Options
1handful of flat-leaf parsley, chopped
Paprika, sumac, or Aleppo pepper flakes
Directions
1
Soak the chickpeas. Add the chickpeas to a large bowl, cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.
2
Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover, reduce the heat as needed to maintain a rapid simmer, and cook for 30 minutes. Uncover, add 1 teaspoon of kosher salt, and continue cooking for 10 to 15 minutes, or until the chickpeas are very soft. Drain well.
3
Drain the chickpeas and transfer them to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as needed.
4
To the food processor, add tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time, until reaching the desired texture. Taste for seasonings, adding more as needed.
5
Make the topping. Heat olive oil in a frying pan over medium heat. Once warm, add the garlic and cook for 2 to 2 ½ minutes until golden. Add lemon zest and cook for another 30 seconds. Transfer the garlic and lemon zest to a plate, sprinkle with flaky sea salt, and reserve the oil.
6
Transfer the hummus to a large plate, use the back of a spoon to make waves or a well. Spoon the garlic-lemon oil into the ridges or well, top with fried garlic and lemon zest, chopped parsley, and paprika.
7
Note: Canned chickpeas can be used as a substitute for dried chickpeas but won't result in as smooth a texture. To use canned chickpeas, drain and rinse 2 (15-ounce) cans, then cook with ½ teaspoon baking soda and water for 20 minutes until soft before continuing with step 3.
