Ingredients
Hummus
5 c cooked chickpeas for hummus + 1 c for garnish
3 tbsp lemon juice
4 garlic cloves, grated
1 tbsp + 1 tsp kosher salt
½ tsp ground cumin
¾ c reserved chickpea cooking liquid
1 ¼ c raw tahini paste
For the Serving
1 c Tahini Sauce
Olive oil for serving
Cooked Chickpeas
2 c dried chickpeas
1 ⅓ tsp baking soda
11 c water
Tahini Sauce
1 c tahini paste
¾ c cold water
¼ c lemon juice
Salt to taste
Directions
Hummus
Step 1
Combine together lemon juice, grated garlic, and salt in a small bowl. Let sit for a few minutes.
Step 2
In a food processor, combine the chickpeas, cumin, and lemon juice mixture. Puree for about 5 minutes, stopping once or twice to scrape the sides. This mixture should be smooth.
Step 3
Slowly stream in the reserved chickpea cooking liquid. Blend for another two minutes. Stop the food processor, and add all the tahini. Puree for 15 seconds, stop and scrape down the sides, then puree for another 15 seconds.
Step 4
Serve immediately or transfer to an airtight container and store in the fridge for up to 5 days.
Step 5
When serving, add the hummus in a flat, even layer into a shallow bowl or plate. Place your spoon into the center, rotate the bowl while pushing the spoon outwards to create a well in the center. Add some olive oil, then on top of the olive oil add in a dollop of tahini.
Cooked Chickpeas
Step 1
In a large container/bowl, combine dried chickpeas and 4 cups of water. Let soak for 8-16 hours at room temp.
Step 2
Preheat oven to 325ºF. Drain the beans in a colander and rinse thoroughly. Shake your colander to drain as much water as possible.
Step 3
Transfer the chickpeas to a sheet pan. Add the baking soda and incorporate. Bake for 10 minutes. The chickpeas should have small, blistered lines on them–if your chickpeas do not look like this, continue baking them until they do.
Step 4
Transfer the chickpeas to a large pot and combine with the remaining 7 cups of water. Bring the water to a boil then decrease the heat to a simmer. Skim off any of the foam that has builds up on the surface then cover and simmer for about 50 minutes. The chickpeas should be tender. Turn the heat off and let rest for an additional 15 minutes.
Step 5
Drain the chickpeas in a strainer or colander over a bowl to reserve the cooking liquid. This is known as aquafaba and it has many uses–it's often used as a substitute for egg whites. We'll be using this liquid in the hummus we make.
Step 6
Yield: About 6 cups cooked chickpeas
Tahini Sauce
Step 1
Combine all ingredients in a mixing bowl and whisk to incorporate. Taste for salt and acid–if it needs more of either, adjust. If you'd like it to be more runny, add more water. Set in fridge until serving time.
