📝 About This Recipe
Unlock the secret to world-class Middle Eastern hummus with these melt-in-your-mouth, buttery chickpeas. By utilizing a traditional double-soak method and a touch of alkaline magic, we transform humble legumes into a velvety foundation that surpasses anything from a can. This essential preparation ensures a nutty, rich profile and a texture so soft the skins practically dissolve, creating the most luxurious puree imaginable.
🥗 Ingredients
The Legumes
- 2 cups Dried Chickpeas (preferably small Kabuli variety for better flavor)
- 1 teaspoon Baking Soda (divided into two halves)
- 8 cups Water (for soaking)
The Aromatics & Cooking Liquid
- 6-8 cups Fresh Water (for boiling)
- 3 cloves Garlic (smashed)
- 1/2 Yellow Onion (left intact to flavor the water)
- 1 piece Bay Leaf (dried)
- 1.5 teaspoons Kosher Salt (added only toward the end)
- 1/2 teaspoon Cumin Seeds (optional, for subtle earthiness)
👨🍳 Instructions
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1
Begin by sorting through the dried chickpeas, discarding any small stones or damaged beans. Rinse them thoroughly under cold running water in a colander.
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2
Place the chickpeas in a large bowl and cover with 8 cups of water. Stir in 1/2 teaspoon of baking soda; this helps soften the skins during the long soak. Allow to soak at room temperature for at least 12 hours or overnight.
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3
Drain the soaked chickpeas and rinse them again. You will notice they have nearly doubled in size.
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4
In a large heavy-bottomed pot or Dutch oven, place the drained chickpeas and the remaining 1/2 teaspoon of baking soda. Turn the heat to medium-high.
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5
Sauté the dry chickpeas with the baking soda for 2-3 minutes, stirring constantly. This 'scorch' method further breaks down the pectin in the skins for an ultra-smooth finish.
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6
Add 6 to 8 cups of fresh water to the pot, ensuring the chickpeas are covered by at least 2 inches of liquid.
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7
Add the smashed garlic cloves, the onion half, the bay leaf, and cumin seeds (if using). Do not add salt yet, as it can toughen the skins early in the process.
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8
Bring the pot to a rolling boil. You will see a thick white foam (aquafaba proteins) rise to the surface; use a skimmer or large spoon to remove and discard this foam.
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9
Reduce the heat to medium-low, cover partially, and maintain a steady simmer. Cook for 40-50 minutes.
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10
Check for doneness at the 40-minute mark. Pick up a chickpea and press it between your thumb and forefinger; it should crush instantly with no resistance or graininess in the center.
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11
Once the chickpeas are completely soft, add the kosher salt and simmer for another 5-10 minutes to allow the seasoning to penetrate the legumes.
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12
Turn off the heat. Remove the onion, garlic, and bay leaf. Let the chickpeas cool slightly in their own cooking liquid (this prevents the skins from cracking and darkening).
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13
If making hummus immediately, drain the chickpeas but reserve at least 1 cup of the starchy cooking liquid (aquafaba) to use for thinning the puree.
💡 Chef's Tips
Use the freshest dried chickpeas you can find; old beans will never fully soften regardless of cook time. The baking soda is the 'secret' to high-end hummus; it raises the pH of the water to break down the hemicellulose in the bean skins. Never salt the water at the beginning, as it can interfere with the softening of the legumes' cellular structure. If you want the absolute smoothest hummus, overcook the chickpeas slightly until they are almost falling apart. Always save the cooking liquid! It is liquid gold for adjusting the consistency of your final dip.
🍽️ Serving Suggestions
Blend with high-quality tahini, lemon juice, and garlic for a classic Lebanese-style hummus. Serve warm in a bowl topped with olive oil, whole cumin seeds, and a dusting of paprika (Hummus Musabaha). Use as a protein-rich base for a warm Mediterranean grain bowl with roasted vegetables. Pair with freshly baked, pillowy pita bread and a side of pickled turnips. Top with a squeeze of lemon and fresh parsley for a simple, healthy snack.