Ingredients (serves 12)
- 12 ounces dry chickpeas
- 1 tablespoon baking soda
- 1/4 cup fresh squeezed lemon juice (~ 1.5 lemons)
- 1/8 cup extra virgin olive oil
- 1/8 cup tahini
- 1 small clove garlic
- salt to taste
- powdered cumin to taste
Time - 16 hours (overnight)
- Active preparation time - 2 to 3 hours
- Inactive preparation time - 12 to 13 hours
Preparation
- Add chickpeas and baking soda to a large bowl of water and soak overnight
- Drain the chickpeas and transfer to a large pot filled with water
- Bring to a boil over medium-high heat
- Once the water is boiling, the surface will begin to froth
- Reduce the heat to medium-low and skim the surface
- Loosened chickpea shells will also float to the surface. Be sure to skim these as well
- Low boil the chickpeas for approximately 1 and a half hours until soft. This step can be tricky -- undercook the chickpeas and the hummus will be grainy, overcook them and you'll have chickpea mush. The chefs at Yafo Kitchen cook their chickpeas for 2 hours, while I cook mine closer to 1 hour.
- Once soft, strain the chickpeas and let cool
- Combine the cooked chickpeas, olive oil, tahini, lemon juice, and garlic in a blender and blend until smooth (1 to 2 minutes)
- Add salt and cumin to taste
- Refrigerate for 2-4 hours
- Can be stored in the refrigerator for up to a week