Tags: dip - Middle Eastern - vegetarian - GF - GF vegetarian - GF dip -
GF Middle Eastern
Active Time: 30 minutes
Passive Time: 1.5 hours + overnight
Serves: 4-6

Delicious chickpea/tahini hummus, Israeli style

Ingredients

• Dried chickpeas: 1 cup
• Baking soda: 2 tsp, divided
  
  
• Lemon juice: 1/3 cup
• Garlic: 4 cloves, grated
• Kosher salt: 1.75 tsp, divided
  
  
• Sesame tahini: 1 cup
• Ground cumin: 1/2 tsp
  
  
• Paprika: to garnish
• Olive oil: to garnish

• Perhaps we can try putting the chickpeas in the pressure cooker to see if the boiling and soaking can be skipped entirely to save time?

1. Soak chickpeas overnight in a large bowl with a lot of cold water and 1 tsp baking soda
2. Drain soaked chickpeas and add them to medium pot with at least 4 inches of water. Add the other tsp of baking soda and bring to a boil. Reduce heat to medium-high and vigorously simmer until chickpeas are very soft, 1 - 1.5 hours. Overcooking them isn't really a problem. Once cooked, drain
3. Combine lemon juice, garlic, and 1/4 tsp salt in blender. Let sit 10 minutes
4. Add tahini, cumin, and remaining 1.5 tsp salt to blender. Blend until a thick paste forms. Add 1/3 - 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You want it to be perfectly smooth and creamy
5. Add drained chickpeas to blender and blend until perfectly smooth. This may take awhile. You may need to add a bit more water
6. Season to taste with more salt, lemon juice, and cumin as needed
7. To serve, dust with paprika and drizzle with olive oil. It helps to make some dips in the hummus to pool extra olive oil in