Description
The best hummus recipe ever! Ultra-creamy hummus loaded with tahini and drizzled with the best extra-virgin olive oil and sumac to serve!
Ingredients
Scale
- 10 ounces (283 grams) dried, peeled chickpeas
- 7 cups water
- 1–1/2 teaspoons baking soda
- 4 garlic cloves, coarsely chopped
- 1 cup tahini paste
- 4 tablespoons freshly squeezed lemon juice
- 6 to 7 tablespoons ice-cold water
- Kosher salt, to taste
- Extra-virgin olive oil, for drizzling
- Ground sumac, for sprinkling
Instructions
- In a large, heavy-bottomed Dutch oven, combine the chickpeas, water and baking soda. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer for 1-3/4 to 2 hours, until very soft. Stay close to the pot as the water has a tendency to boil over! Skim any foam off the top and add additional water to keep the chickpeas covered, if necessary.
- Drain the chickpeas once soft; you should have between 550 and 600 grams of cooked chickpeas at this point. Transfer to a food process, add the garlic and process until smooth. With the machine running, add the tahini, lemon juice and ice water, and continue to process until completely smooth, about 5 minutes. Season to taste with kosher salt. Transfer to a bowl and cover with plastic wrap, pressing down to touch the surface of the hummus. Let sit at room temperature for 15 to 30 minutes, until thickened and set. Serve warm or at room temperature. Drizzle with olive oil and sprinkle with sumac, if desired. Serve with pita wedges or pita chips (or both!).
- Refrigerate the leftovers and bring to room temperature before serving again.
- Category: Appetizers, Middle Eastern-Inspired