Israeli-Style Hummus
Description
This Israeli-style hummus has a strong tahini presence, so use less if desired. It gets its smooth, softened texture from a little baking soda that is added. The hummus will have its best flavor and thickens once cooled.
Ingredients
1 c. dried chickpeas
1 t. baking soda
6 T. fresh lemon juice
4 garlic cloves, grated
1 c. tahini (roasted sesame seed paste), stirred well, or less to taste
1/2 c. ice water, or more as needed
1 t. kosher salt
1/2 t. ground cumin
Optional toppings: hot smoked Spanish paprika, fresh lemon juice, and chopped parsley
Dippers: pita bread, crackers, carrots, celery
Directions
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Place chickpeas in a large bowl; cover with water to 2 inches above chickpeas.; soak overnight at room temperature.
Drain chickpeas; place chickpeas and baking soda in a large Dutch oven/stock pot; add enough water to cover chickpeas by 4 inches or about 5 c.; bring to a boil. Skim any residue that rises to the top surface. Reduce heat to medium; cover; simmer 50 minutes or until chickpeas are very tender; drain.
Combine juice and garlic in a medium bowl; let stand 10 minutes. Add tahini, stirring with a whisk. Add ice water, 1 tablespoon at a time, stirring with a whisk after each addition until tahini mixture falls off whisk in thick ribbons.
Place chickpeas in a food processor; add tahini mixture; process until very smooth. Add salt and cumin; process to combine.
Place hummus in an airtight container; refrigerate 2 hours or up to overnight.
Serve with desired toppings and dippers.
20 - 3 T. servings.
**The tahini will seize up when added to the lemon juice mixture, which is perfectly normal. Thin it out with ice-cold water, stirring well with a whisk.