Name: Homemade Hummus
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Cuisine: middle eastern
Ingredients: 8 oz dried chickpeas (soaked for 8 hours or overnight); 1 tsp baking soda (divided); 0.75 cup tahini (good-quality); 6 tbsp lemon juice (freshly squeezed); 3 clove garlic (chopped); 1 tsp ground cumin (plus more to taste); 2 tsp kosher salt (divided); 0.25 tsp black pepper (freshly cracked); 8 tbsp ice water (as needed); 0.33 cup extra virgin olive oil (good-quality); 5 clove garlic (thinly sliced); 4 strip lemon peel (about 2 inches long); 1 pinch flaky sea salt (to taste); 1 handful flat-leaf parsley (chopped); 1 pinch paprika (or aleppo pepper); 8 slice warm pita (for dipping)

Instructions

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1

Soak dried chickpeas (8 oz) in a large bowl with baking soda (0.5 tsp) and enough cold water to cover by several inches for 8 hours or overnight. Drain and rinse well.
2

Add the chickpeas to a saucepan with baking soda (0.5 tsp) and 6 cups water. Boil, then simmer for 30 minutes. Add kosher salt (1 tsp) and cook for another 15 minutes until the chickpeas are very soft. Drain well.
3

Transfer the warm chickpeas to a food processor and blend for 2 minutes until a smooth paste forms, scraping down the sides as needed.
4

Add tahini (0.75 cup), lemon juice (6 tbsp), garlic (3 clove), ground cumin (1 tsp), kosher salt (1 tsp), and black pepper (0.25 tsp). Blend while streaming in ice water (8 tbsp) until the mixture is light and fluffy.
5

In a pan over medium heat, fry garlic (5 clove) in extra virgin olive oil (0.33 cup) for 2 minutes until golden. Add lemon peel (4 strips) for 30 seconds. Strain, reserving both the oil and the fried mixture. Sprinkle the mixture with flaky sea salt (1 pinch).
6

Plate the hummus, make a well with a spoon, and fill with the reserved oil. Top with the garlic-lemon mixture, flat-leaf parsley (1 handful), and paprika (1 pinch). Serve with warm pita (8 slice).