What really makes this hummus so smooth and creamy is using dried chickpeas instead of canned, and removing as many of their skins as possible.
Serve this nutritious Middle Eastern spread with Naan Bread, or as a dip for raw veggies.
- 1¼ cups dried chickpeas
- 1 tsp baking soda
- ½ cup tahini (sesame paste)*
- 2 whole cloves garlic, peeled
- ¼ cup lemon juice, or more to taste
- 1 tsp salt, or more to taste
- ½ tsp cumin, optional
- ¼ tsp red pepper flakes, optional
- ¼ tsp paprika, optional
- ¼ cup olive oil
- In a large bowl, add dried chickpeas and 8 cups of cold water and let sit overnight (8-24 hours) at room temperature.
- Drain, then transfer to large pot and fill with 9 cups of water along with baking soda and garlic cloves and bring to boil. Reduce to a simmer, then cook for 45 minutes or until chickpeas are tender. Skim off any foam as needed.
- Reserve ½ cup of the cooking water, then drain and rinse under cold water (set garlic aside). Pour chickpeas into a large bowl and cover with cold water. Use your hands to gently rub the chickpeas together so you dislodge as many of their outer skins as possible (the more that are removed, the smoother and creamier the hummus will be). Use a slotted spoon to skim off the skins and discard. Drain.
- Place chickpeas into food processor along with the garlic and ¼ cup of the reserved water. Purée until smooth, then add remaining ingredients, except oil. Purée until smooth. Add more of the reserved water if desired for a looser consistency.
- For the oil, you can add it two different ways - traditionally it is just drizzled over top of the finished hummus in its serving bowl. Or you can add it into the food processor (with the machine running) with the rest of the ingredients.