📝 About This Recipe
This is not your average grocery store dip; it is a labor of love that transforms humble dried legumes into a cloud-like, ethereal spread. By slow-simmering the chickpeas with a touch of aromatics and baking soda, we achieve a buttery texture that melts on the tongue. Infused with premium tahini and a hint of bright citrus, this recipe honors the Levantine tradition of patience and precision.
🥗 Ingredients
The Slow-Simmered Chickpeas
- 2 cups Dried Chickpeas (high-quality, non-GMO preferred)
- 1.5 teaspoons Baking Soda (divided into two portions)
- 1 Yellow Onion (peeled and halved)
- 3 pieces Garlic Cloves (smashed)
- 1 piece Bay Leaf (dried)
The Tahini Base
- 1 cup Premium Tahini (well-stirred, preferably Lebanese or Palestinian)
- 1/3 cup Fresh Lemon Juice (strained of seeds)
- 2 pieces Garlic Cloves (grated into a paste)
- 1/4 cup Ice Cold Water (to emulsify)
- 1.5 teaspoons Sea Salt (or to taste)
- 1/2 teaspoon Ground Cumin (for a subtle earthy warmth)
For Serving
- 3 tablespoons Extra Virgin Olive Oil (first cold press)
- 2 tablespoons Whole Cooked Chickpeas (reserved from the pot)
- 1/2 teaspoon Smoked Paprika (for dusting)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 teaspoon of baking soda and soak for at least 12 hours or overnight.
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2
Drain and rinse the soaked chickpeas thoroughly. In a large heavy-bottomed pot, combine the chickpeas with the remaining 1 teaspoon of baking soda. Stir over medium heat for 3 minutes to 'scar' the skins, which helps them break down later.
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3
Add 7 cups of water, the halved onion, smashed garlic, and bay leaf. Bring to a boil, then reduce heat to low. Simmer gently, skimming any foam or loose skins that rise to the surface.
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4
Cook for 90 minutes to 2 hours. The chickpeas are ready when they are completely soft and smash easily between two fingers with zero resistance. They should look almost overcooked.
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5
Drain the chickpeas, reserving about 1/2 cup of the warm cooking liquid. Discard the onion, garlic, and bay leaf. Set aside 2 tablespoons of whole chickpeas for garnish.
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6
While the chickpeas are still warm, place them in a high-speed food blender or processor. Pulse until you have a thick, relatively smooth paste.
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7
In a separate small bowl, whisk together the lemon juice and grated garlic. Let it sit for 5 minutes; the acid will mellow the garlic's bite.
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8
Add the lemon-garlic mixture, tahini, salt, and cumin to the food processor. Process for 2-3 minutes until the mixture looks pale and thick.
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9
With the motor running, slowly drizzle in the ice-cold water. Watch as the hummus transforms from a beige paste to a light, whipped, ivory-colored cream.
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10
If the hummus is too thick, add a tablespoon or two of the reserved warm chickpea cooking liquid until the desired consistency is reached.
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11
Taste and adjust for salt or lemon. The flavors will deepen as it cools, but it should taste vibrant and nutty right now.
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12
Transfer to a shallow bowl. Use the back of a spoon to create a deep swirl in the center. Drizzle generously with olive oil and top with the reserved chickpeas, paprika, parsley, and pine nuts.
💡 Chef's Tips
Always use dried chickpeas; canned ones lack the starch profile needed for this specific silky texture. The baking soda is crucial—it raises the pH of the water, breaking down the pectin in the chickpea skins. Processing the chickpeas while they are still warm ensures a smoother emulsion with the tahini. If your hummus tastes bitter, it is likely the quality of the tahini; look for jars where the oil hasn't separated into a hard brick. For an even smoother result, pass the finished hummus through a fine-mesh sieve using a spatula.
🍽️ Serving Suggestions
Serve warm or at room temperature with freshly baked, pillowy pita bread. Pair with a side of pickled turnips and spicy zhug (Yemeni cilantro sauce). Accompany with a crisp glass of dry Rosé or a chilled Mint Lemonade. Use as a base for 'Hummus Kawarma' by topping with spiced sautéed lamb and pine nuts. Serve alongside a fresh Israeli salad of finely diced cucumbers, tomatoes, and parsley.