Tags: Middle Eastern - dip - vegetarian - GF - GF vegetarian - GF dip -
GF Middle Eastern
Active Time: 15 minutes
Passive Time: 1 hour + overnight soak
Serves: 4 cups

Smooth, classic hummus

Milk Street

• 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

• Stir tahini well, it tends to separate
• Serve with 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

1. In a large bowl, combine chickpeas, 8 cups fo cold water, and 2 tbsp kosher salt. Let soak at least 12 hours, or overnight
2. In a large stockpot over high, bring another 10 cups of water and the baking soda to a boil
3. Drain the soaked chickpeas, discarding soaking water, and add to pot
4. 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
5. Set a mesh strainer over a large bowl and strain the chickpeas into it. Reserve 3/4 cup of the cooking water
6. 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
7. Stop the processor and add tahini. Continue to process until mixture has lightened and is very smooth, about 1 minute
8. 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
9. Process until combine. Taste and season with salt
10. Transfer to shallow serving bowl and use a large spoon to make a swirled well in the center
11. Drizzle with olive oil, then top with the reserved 2 tbsp chickpeas, parsley, cumin, and paprika