Hummus (The Best)

Preparation

• Chickpeas

  • Place the chickpeas in a large bowl. Cover with the water. Let soak for 12 hours or overnight at room temperature. Rinse and drain.

• Hummus

  • In a pot, bring the chickpeas, 12 cups (3 litres) of the water and the baking soda to a boil. Skim the surface. Reduce the heat and simmer for 25 minutes. If desired, set aside 10 chickpeas as a garnish for the hummus. Cook for another 15 minutes. Add the garlic and continue to cook for 10 minutes. Drain and let cool on a baking sheet. Remove any skins that have detached themselves from the chickpeas, as well as from the 10 reserved chickpeas. In a pot, bring the chickpeas, 12 cups (3 litres) of the water and the baking soda to a boil. Skim the surface. Reduce the heat and simmer for 25 minutes. If desired, set aside 10 chickpeas as a garnish for the hummus. Cook for another 15 minutes. Add the garlic and continue to cook for 10 minutes. Drain and let cool on a baking sheet. Remove any skins that have detached themselves from the chickpeas, as well as from the 10 reserved chickpeas.
  • In a food processor, blend the tahini while gradually adding the remaining 1/3 cup (75 ml) water until very creamy. Gradually add in the lemon juice. Add the chickpeas, salt and spices. Purée until very smooth, about 3 minutes. Use a spatula to scrape down the sides of the food processor as needed. Refrigerate the hummus until ready to serve.

• Toppings

  • Place the hummus in a serving bowl or shallow dish, making a decorative swirl with a spoon. Pour the olive oil into the grooves of the swirl. Garnish with the parsley, cumin and sesame seeds, sumac and reserved chickpeas. Season with pepper.