Hummus can can be one of the hardest things to get right. Americans have a misconception that hummus is strong, lemony and garlicky. Not true! Hummus needs to be rich, creamy with a mild nutty flavor. This hummus recipe uses chickpeas that have been soaked overnight with baking soda to soften them.
Israeli Hummus with Paprika and Whole Chickpeas
(Makes 4 cups)
note: recipe from Food and Wine
1/2-lb dried chickpeas
1 Tablespoon baking soda
7 large garlic cloves, unpeeled
1/2-cup extra-virgin olive oil, plus more for drizzling
1/4- teaspoon ground cumin, plus more for garnish
1/2 cup tahini, at room temperature
1/4-cup plus 1 Tablespoon fresh lemon juice
Paprika for garnish
1/4-cup chopped parsley
Serve with warm pita bread.
1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
2. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 6 tablespoons of the cooking water and 2 tablespoons of the chickpeas.
3. In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a large dish or bowl.
4. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of the olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
5. Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.