Middle Eastern Hummus

1. Prepare the chickpeas:

Soaking: Place the dried chickpeas in a large bowl and cover with plenty of cold water. Add a pinch of baking soda (optional, helps soften the chickpeas). Soak overnight or for at least 8-12 hours.

Cooking: Drain and rinse the soaked chickpeas. Transfer them to a large pot, cover with fresh water, and add 1 tablespoon of salt. Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, or until the chickpeas are very soft and easily mashed between your fingers. Skim off any foam that forms on the surface during cooking.

2. Prepare the hummus:

Drain the cooked chickpeas, reserving some of the cooking water.

In a food processor, combine the chickpeas, tahini, garlic, lemon juice, and 4 tablespoons of olive oil.

Process the mixture until smooth. If the hummus is too thick, add an ice cube at a time until you reach the desired consistency.

3. Seasoning:

Season the hummus with salt and pepper to taste. Blend again to mix well.

4. Serving:

Transfer the hummus to a serving bowl. Drizzle with a bit of additional olive oil on top.

5. Optional toppings:

For extra flavor, you can also sprinkle some paprika or sumac on top. Additionally, you can garnish with whole chickpeas or a few toasted pine nuts.

6. Serve:

Serve the hummus with warm pita bread, fresh vegetables, or as a part of a larger meze platter.

Tips:

• Smooth Texture: For an extra smooth hummus, you can peel the chickpeas after cooking by gently rubbing them in a bowl of water to remove the skins.
• Garlic: Adjust the amount of garlic according to your taste preference. Roasted garlic can also be used for a milder, sweeter flavor.
• Tahini: Stir your tahini well before measuring it out, as it can separate in the jar.

Enjoy your authentic homemade hummus!