Name: Hummus (The Best)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3 cups (750 ml)
Ingredients: 1 cup (205 g) dried chickpeas; 6 cups (1.5 litres) water; 12 1/3 cups (3.075 litres) water; 1 tsp baking soda; 5 garlic cloves, halved; ½ cup (125 ml) tahini; 6 tbsp (90 ml) lemon juice; 1 tsp salt; ¼ tsp ground cumin; 1/8 tsp cayenne pepper; 2 tbsp (30 ml) olive oil; 1 tsp flat-leaf parsley, chopped; Toasted cumin seeds, to taste; Toasted sesame seeds, to taste; Ground sumac, to taste

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 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.

Hummus (The Best)

Categories

Ingredients

Chickpeas

Hummus

Toppings

Preparation

Chickpeas

Hummus

Toppings

Personal Note