Description
A smooth and fluffy homemade hummus made from dried chickpeas, tahini, and lemon juice, served with olive oil and spices.
Ingredients
- 250 g dried chickpeas
- 1 teaspoon baking soda (for soaking)
- ¾ teaspoon baking soda (for cooking water)
- Water
- 120 g tahini
- 65 g fresh lemon juice
- ½ small garlic clove (about 2 g)
- 125 g ice water
- 5 g fine salt
- 1 g ground cumin
- 5 g olive oil
- Extra virgin olive oil (for drizzling)
- A light sprinkle of paprika
- A few whole cooked chickpeas
- Chopped fresh parsley
Instructions
- Soak the chickpeas: Put the dried chickpeas in a large bowl, cover with plenty of cold water, and stir in 1 teaspoon of baking soda. Soak for 12 to 14 hours.
- Rinse well: Drain the chickpeas and rinse them thoroughly under cold water.
- Cook until very soft: Put the chickpeas in a heavy pot, cover generously with fresh water, add ¾ teaspoon of baking soda and bring to a boil. Lower the heat and simmer gently for about 75 to 85 minutes.
- Check with the crush test: Take a chickpea from the pot and squeeze it between your thumb and finger. It should crush completely with no resistance.
- Drain and cool slightly: Drain the chickpeas and let them sit for 5 to 10 minutes.
- Blend the chickpeas alone: Put the warm chickpeas in the blender and blend for about 1 minute, until forming a thick paste.
- Add the tahini and flavorings: Add the tahini, lemon juice, garlic, salt, cumin, and olive oil. Blend for about 2½ to 3 minutes.
- Stream in the ice water: With the blender running, slowly pour in the 125 g of ice water.
- Check the texture: The hummus is ready when it’s very smooth, creamy, and fluffy.
- Taste and season: Adjust the salt and lemon to taste.
- Serve: Spread the hummus in a shallow bowl, drizzle with olive oil, sprinkle with paprika, and top with the reserved whole chickpeas and chopped parsley.
Notes
Use a high-speed blender for the best texture. Store in an airtight container for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean