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

Steps

1. Place chickpeas in a large bowl; cover with water to 2 inches above chickpeas.; soak overnight at room temperature.
2. 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.
3. 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.