Makes about 2 cups
Ingredients
- 4 and 1/2 quarts water, divided
- 1 tablespoon baking soda, divided
- 1 and 1/2 cups dried chickpeas
- 7 garlic cloves lightly crushed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 and 1/2 teaspoons kosher salt
- 1 tablespoon hot water
- 3 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon Allepo pepper
- 1/4 cup chopped parsley, lightly packed
Directions
1. Prepare the chickpeas
In a large bowl, combine 1 and 1/2 quarts water with 1/2 teaspoon baking soda. Add the chickpeas and soak overnight. The next day, heat the oven to 400. Drain the chickpeas and toss them in 2 teaspoons baking soda. Spread them as a single layer over a baking sheet and roast until the beans have visibly dried, 10-15 minutes. Transfer the chickpeas to a large colander and, with cold water running over the chickpeas, rough them up to loosen the skins by pinching them between your fingers. Don’t worry if some split.
2. Boil the chickpeas
Combine the remaining 3 quarts of water with the remains 1/2 teaspoons baking soda in a pot. Add the chickpeas and bring to a simmer. With a small sieve or slotted spoon skim away the foam and loose skins from the top of the water and discard. Every few minutes stir the pot with your sieve and rough up the chickpeas against the side of the pot to loosen more skins. Continue to skim foam and skins off the top of the pot until the most of the skins are removed, about 15 minutes. You should have about 3/4 cup of skins. Add the garlic and boil for another 25 minutes until the chickpeas are tender and creamy. Drain and let sit in the strainer for a few minutes to allow extra moisture to evaporate.
3. Finish the hummus
Transfer the chickpeas to a food processor. Combine with the lemon juice, tahini, salt, and cumin. Add water and oil to adjust texture to preference.
Serving
Garnish with Aleppo pepper and parsley and olive oil to taste.