Author: The Blue Jean Chef, Meredith Laurence
Serves: 3 cups
- 1 cup dried chickpeas
- 1 teaspoon baking soda
- 2 (15-ounce) jars chickpeas, drained and rinsed well (about 3 cups)
- 1 cup tahini (sesame paste)
- 3 to 4 tablespoons fresh lemon juice (about 1 lemon)
- 2 to 4 cloves garlic
- 1 to 1½ teaspoons salt
- 6 to 8 tablespoons cold water
- 2 tablespoons olive oil
- extra virgin olive oil, chopped fresh parsley and sweet paprika (for serving)
- radish sprouts and pea shoots (optional)
- If you are using dried chickpeas, soak the chickpeas overnight or for 8 hours in cold water. Place the chickpeas, baking soda and 6 cups of water in a saucepot and bring to a boil. Skim off any foam that rises to the surface and simmer the chickpeas until you can squish them between your fingers. This will take as little as 20 minutes or as long as 40 depending on the age of the chickpeas and how long they soaked. Drain the chickpeas and set aside.
- If you are using canned chickpeas, rinse the chickpeas well with warm water and set aside. Most canned chickpeas are already salted, so be aware of this as you add salt in the next step.
- Start with the food processor running and drop in the garlic cloves. Add the chickpeas and process the chickpeas until they form a paste. Then, with the food processor still running, drizzle in the tahini, lemon juice and salt and continue to process. Drizzle in the olive oil and then add as much cold water as you need to get the texture you want and process for 5 minutes until smooth.
- Taste the hummus and season again to taste, adding more lemon juice or salt. Cover the hummus with plastic wrap, pressed right down on the surface of the hummus and set aside or refrigerate until you’re ready to serve.
- When you’re ready to serve, swirl the hummus attractively in a bowl, drizzle the extra virgin olive oil on top and sprinkle with the fresh parsley and paprika, along with some pea shoots or radish sprouts for garnish. Serve with pita triangles or cut up vegetables.