Ingredients:

  • 250g dried chickpeas
  • 1 tsp baking soda, divided
  • 150g premium hulled tahini
  • 60ml freshly squeezed lemon juice
  • 2 cloves garlic, finely minced
  • 0.5 tsp ground cumin
  • 1 tsp sea salt
  • 2 ice cubes
  • 30ml extra virgin olive oil
  • 1 tsp sumac or smoked paprika
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place 250g dried chickpeas in a large bowl with 0.5 tsp baking soda and cover with water. Soak for at least 12 hours, then drain and rinse.
  2. Drain the beans, put them in a pot with the remaining 0.5 tsp baking soda, and cover with fresh water. Boil for 45 minutes until falling-apart tender.
  3. Combine 60ml lemon juice, 2 cloves minced garlic, and 1 tsp sea salt in the blender. Let rest for several minutes to mellow the garlic's bite.
  4. Add 150g tahini and blend until the mixture seizes and becomes thick.
  5. Add 2 ice cubes to the tahini mixture and process for 2-3 minutes until it aerates into a pale, whipped cream consistency.
  6. Add the cooked chickpeas and 0.5 tsp cumin to the blender. Process for at least 3-4 minutes for ultimate silkiness.
  7. Slowly add 30ml extra virgin olive oil while the motor is running until a glossy sheen appears.
  8. Spread the hummus on a shallow plate, creating a well in the center, and dust with 1 tsp sumac and fresh parsley.