1 Teaspoon baking soda
Raw Tahini paste
Soak chickpeas overnight in lots of water.
Drain and rinse the chickpeas. Transfer to a big pot with plenty of fresh water, a few garlic cloves and one teaspoon of baking soda. Bring to a boil and cook until the chickpeas are very soft, about 1.5 hours. A good measure is if one chickpea will easily crush between your fingers.
While the Hummus is cooking, use a big spoon or ladle to gently press the chickpeas to the sides and bottom. Many of the peels will come off and rise to the top. Simply skim them off and discard.
Drain the cooked chickpeas with a strainer over a bowl. Keep some of the liquid, and set aside some of the chickpeas for garnish. Remove any remaining peels when the chickpeas are cool enough to touch.
To the bowl of a food processor, add the cooked chickpeas and raw tahini paste. Use the ratio of one cup of tahini for every cup of cooked chickpeas. (Yes, hummus is essentially 50/50 tahini and chickpeas!)
Add lemon juice, the liquid from the cooked chickpeas and salt. There is no fixed amount for these ingredients because this is really a matter of taste. Start slow and taste often. More liquid will give you a smoother, runny hummus. Let the food processor go for a while (3-5 minutes) until the mixture is nice and smooth.
To serve, spread the hummus in a bowl, making a small crater in the middle. Place the cooked chickpeas you set aside, chopped parsley and drizzle a bit of olive oil, paprika, cumin.
Traditionally served with Pita, olives, pickles and slices of raw onion… Or you can just eat it as-is from the bowl!
Keywords: hummus, israeli food, chickpeas, vegan, plant-based, tahini, dip