250 g dried chickpeas or 1 1/4 c
1 t baking soda
6 1/2 c water
1 c plus 2 T light tahini paste
4 T fresh squeezed lemon juice
4 cloves crushed garlic
6 –10 T ice cold water
1 1/2 t Salt and more to taste
Start by soaking your chickpeas overnight in a large bowl. Cover with water to at least twice their volume.
The next day, drain the chickpeas and place in a medium sauce pan over high heat with the baking soda. Cook for about 3 minutes stirring occasionally.
Add the water and bring to a boil. Cook, skimming off any foam and skins that rise to the surface. Chickpeas should cook for about 20-40 minutes, depending on freshness. In Colorado this required a bit more time due to altitude. They should be tender and break up easily when pressed between your thumb and forefinger. They should not be mushy. Add more water if necessary.
Drain the chickpeas. You should have about 3 1/2 cups. Place the chickpeas in a food processor and process until you get a stiff paste. While the machine is still running, add the tahini paste, lemon juice, garlic and 1 1/2 t salt.
Last but not least, drizzle in the ice water and allow the food processor to run for about 5 minutes, until you get a very smooth and creamy paste. If mixture is to dry add more ice water. This was necessary for me.
Transfer to a bowl and cover the surface with plastic wrap. Let rest for at least 30 minutes. If not using right away, store in the refrigerator. However take out and let come to room temperature before serving. It tastes so much better this way.
12 Hours Soak Time or inactive time
This recipe requires tahina or tahini paste, not tahini sauce. With tahini sauce, tahina is only one ingredient. Tahini paste is thick and made of sesame seeds. From: Jerusalem/Yotam Ottolenghi
Keywords: hummus, appetizer, chickpeas, garbanzos