Ingredients
2 1/2 cups dried chickpeas, preferably small
1 teaspoon baking soda
3/4 cup high-quality raw tahini
1/2 cup plus 2 tablespoons fresh lemon juice
1 teaspoon ground cumin
2 cloves garlic, smashed
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons ice water, plus 4 more if needed
Kosher salt and freshly ground black pepper
Chopped fresh parsley and ground sweet paprika, for serving
Classic Tahini Sauce and harissa, for serving (optional)
1 cup high-quality raw tahini
1/4 cup fresh lemon juice, plus more to taste
Ice water
1/2 teaspoon kosher salt, plus more as needed
1 small clove garlic, grated or minced
Preparation
Hummus: Combine chickpeas and 1/2 teaspoon baking soda in a bowl. Add cold water to cover; soak overnight.
Drain and rinse chickpeas; transfer to a large pot and add 3 quarts water. Add remaining 1/2 teaspoon baking soda; bring to a boil. Boil until chickpeas are tender but not mushy, 1 to 1 1/2 hours. Skim off any floating shells. Scoop out 1 cup; set aside. Continue cooking the rest until completely soft, about 20 minutes.
Prepare an ice bath. Drain chickpeas and transfer to a bowl set in ice bath; let cool completely (or refrigerate, covered, up to overnight). Pick off any remaining skins (optional). Place chickpeas in a food processor with tahini, lemon juice, cumin, garlic, oil, and ice water; season with salt and pepper. Purée until smooth. If too thick, add remaining ice water, a bit at a time; purée until smooth. Season to taste.
Tahini Sauce: Pour tahini into a medium bowl and add lemon juice. Mix with a fork or a whisk until color turns a shade lighter. Gradually whisk in about 1/2 cup icewater. The sauce should turn smooth, velvety, and almost white. Keep tinkering with water, lemon juice, and tahini until you get a consistency and flavor you like. Whisk in salt and garlic; taste and adjust seasonings. (Makes about 1 cup.)
To serve hummus, gently reheat reserved cooked chickpeas in a small saucepan over medium. Spoon hummus into a shallow serving dish, leaving a crater in center. Add cooked chickpeas to crater; sprinkle with parsley, drizzle with oil, and lightly dust with paprika. Serve with tahini sauce and harissa.
While you can use canned chickpeas in a pinch, you’ll get smooth, silky results from dried ones. Simmering the soaked peas with a bit of baking soda softens them. If you’re making a large batch of the tahini sauce, use a food processor or blender to get a lovely, fluffy spread, and instead of ice water, use a couple of ice cubes to keep the temperature down while the motor is running, which will improve the color and texture.
