====== Hummus ====== 

Tags: [[Middle Eastern]] - [[dip]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF dip]] - \\ [[GF Middle Eastern]]\\ 
Active Time: 15 minutes \\ 
Passive Time: 1 hour + overnight soak \\ 
Serves: 4 cups \\

====Description====
Smooth, classic hummus

====Source====
[[https://www.177milkstreet.com/recipes/hummus|Milk Street]]

====Ingredients====
  *Water: cold, enough to cover chickpeas (~ 8 cups) + 10 cups
  *Dried chickpeas: 8 oz (227 g)
  *Kosher salt: 2 tbsp + 1 tsp \\ \\ 
  *Baking soda: 1/2 tsp \\ \\ 
  *Tahini: 3/4 c, room temperature \\ \\ 
  *Lemon juice: 3.5 tbsp \\ \\ 
  *Extra virgin olive oil: 1-2 tbsp
  *Parsley: 1 tbsp
  *Cumin: 1/2 tsp
  *Paprika: 1/2 tsp

====Notes====
  *Stir tahini well, it tends to separate
  *Serve with [[spiced beef topping for hummus|hummus meat topping]]
  *Make sure you actually food process for the full 3 minutes - it's very important for getting the consistency right
  *Baking soda is important since basic solutions help soften chickpeas and make them more blendable
  *The recipe calls for toasted tahini, but I've never seen non-toasted/non-roasted tahini
  *If not served immediately, you can omit some of the parsley, cumin, and paprika as garnish

====Instructions====
  -In a large bowl, combine chickpeas, 8 cups fo cold water, and 2 tbsp kosher salt. Let soak at least 12 hours, or overnight
  -In a large stockpot over high, bring another 10 cups of water and the baking soda to a boil
  -Drain the soaked chickpeas, discarding soaking water, and add to pot
  -Return to a simmer, then reduce to medium and cook until the skins are falling off and the chickpeas are very tender, 45 - 50 minutes
  -Set a mesh strainer over a large bowl and strain the chickpeas into it. Reserve 3/4 cup of the cooking water
  -Let sit for 1 minute to let all liquid drain. Set aside about 2 tbsp chickpeas, then transfer the rest to a food processor. Add remaining 1 tsp salt, process for 3 minutes
  -Stop the processor and add tahini. Continue to process until mixture has lightened and is very smooth, about 1 minute
  -Use a rubber spatula to scrape the sides and bottom of the food processor bowl. With the machine running, add 3/4 cup cooking liquid and lemon juice
  -Process until combine. Taste and season with salt
  -Transfer to shallow serving bowl and use a large spoon to make a swirled well in the center
  -Drizzle with olive oil, then top with the reserved 2 tbsp chickpeas, parsley, cumin, and paprika

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