Prep Time: 30 intes plus soaking & cooking time Makes: ~ 2.5 cups
1 cup dried chickpeas cold water 1 tsp baking soda 2-3 cloves garlic, diced 1/2 cup tahini zest of 1 lemon 1/4 cup fresh lemon juice 1 tsp kosher salt 1/4 tsp red pepper flakes (optional)
Instructions Day 1 Soak chickpeas in cold water overnight in the refrigerator (at least 8 hrs & up to 24 hrs). Be sure to cover the chickpeas by at least 2 inches of water and use a bowl that is large enough to allow the chickpeas to expand. Day 2 Drain chickpeas. In a large pot add chickpeas & at least 3 inches of water cold water. Bring to a boil, reduce heat to a simmer & cook until tender, about 45 minutes. Stir chickpeas frequently for the first 2-3 minutes. Stir even once in a while as you check for doneness. Reserve 1 cup of cooking liquid, set aside.
Drain chickpeas & return to the pot. Cover chickpeas with cold water & stir with a large spoon (I use my fingers) removing the outer shell/skin from the chickpeas. They will float to the surface.
Using a skimmer remove the outer skins and discard. I change the water and repeat this process 2-3 times. The goal is to remove as many skins as possible. I typically get about 90%. This does take some patience but is well worth the effort in the final results. In a food processor puree´ the chickpeas, garlic & red pepper flakes until the mixture forms a smooth ball.
Add the tahini, lemon zest, lemon juice, salt and 1/4 cup of the reserved chickpea liquid and process until smooth. You may need to add more of the chickpea liquid to get the consistency you like.
The hummus will firm up after being refrigerated. I keep the extra liquid in the fridge and adjust the consistency if needed.
Refrigerate at least 3 hours and up to 5 days (if it lasts that long). The flavours will develop overtime.
Alternative Seasoning ground cumin (1/4 - 1/2 tsp) roasted red peppers