Hummus

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Hummus

Yield: 4 cups

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Ingredients

For the puree

• 1 cup dried chickpeas, soaked overnight with 1 teaspoon of baking soda
• 2 garlic cloves
• 2 lemons, juiced
• ¾ cup tahini

To serve

• extra virgin olive oil
• aleppo chili flake or za’atar

Instructions

1. Drain and rinse the chickpeas. Add the them to a medium pot with 2 quarts of water. Simmer until very soft, about 30-40 minutes. Drain and set aside to cool. (Reserve the chickpea cooking liquid to use later as a vegetable stock.)
2. In a food processor, blend 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 is smooth and creamy. Scrape down the sides of the bowl a few times to ensure the hummus is blending thoroughly. Let the hummus blend for a few minutes. Taste for salt and adjust.
3. Serve at room temperature, drizzled with plenty of extra virgin olive oil and sprinkled with the spices of your choosing.