Hummus

Hummus is one of the best dips in the world. They’re only a few essential ingredients, but subtle adjustments allow for infinite variations. We like a heavy punch of both lemon and tahini. This is a good starting point for fine tuning your own recipe.

Makes 4 cups

INGREDIENTS

For the hummus

1 cup dried chickpeas

2 garlic cloves

2 lemons, juiced

¾ cup tahini

¼ extra virgin olive oil

To serve

Extra virgin olive oil

Aleppo chili flake or za’atar

METHOD

Soak the chickpeas overnight. Add the chickpeas to a nonreactive container with 1 quart water and 1 teaspoon baking soda. The baking soda breaks down pectin for faster cooking and a creamier texture.

Drain and rinse the chickpeas. Add them to a medium pot with 2 quarts of fresh water.

Simmer until very soft, about 30-40 minutes. Drain and set aside to cool (see note).

Blend. In a food processor, puree the cooled chickpeas, garlic, lemon juice, tahini, and a big pinch of salt. Slowly add ice water, a tablespoon at a time, until the hummus blends smoothly and easily. Scrape down the sides of the bowl a few times to ensure thorough blending. Slowly stream in the olive oil. Let the hummus blend for a few minutes more. Taste for salt and adjust.

Serve at room temperature, drizzled with plenty of extra virgin olive oil and sprinkled with the spices of your choosing.

Note: Reserve the chickpea cooking liquid - known as aquafaba - for later use as a vegetable stock.