Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups dried chickpeas or three 14 1/2-ounce (415-g) cans chickpeas
  • 1 3/4 teaspoons baking soda ((if using dried chickpeas) )
  • 1 large garlic clove (finely chopped)
  • 3 tablespoons tahini ((I prefer the White Dove brand))
  • Generous 1 1/2 to 2 tablespoons fresh lemon juice
  • 2 tablespoons mild-flavored olive oil
  • 3/4 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon ground cumin
  • Pinch freshly ground black pepper
  • 1/8 teaspoon sweet Hungarian paprika (for garnish)

Instruction

  • If using dried chickpeas, dump them in a large bowl and add 3/4 teaspoon baking soda. Add enough cold water to cover and let soak overnight at room temperature. Drain the chickpeas and transfer them to a large pot with enough water to cover. Add 1 teaspoon baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. (You may want to check the chickpeas for doneness after 10 to 15 minutes as the cooking time can vary dramatically depending on the chickpeas' age and size.) Skim off any floating shells. Drain the chickpeas, reserving 1 cup cooking liquid, and let the chickpeas cool completely. If using canned chickpeas, drain and rinse the chickpeas and continue below.
  • Combine the drained chickpeas, garlic, reserved liquid if using dried chickpeas or 1 cup cold water if using canned chickpeas, tahini, lemon juice, 1 1/2 tablespoons olive oil, salt, cumin, and pepper in a food processor and purée until smooth and creamy. Plop the hummus on a plate or in a shallow bowl. If desired, cover and refrigerate it for an hour or so or for no more than a day.
  • When ready to serve, drizzle with the remaining 1/2 tablespoon olive oil and sprinkle with the paprika.