Homemade Hummus

Ingredients

• 1 tablespoon baking soda 
• 1 cup chickpeas dried
• 1 clove garlic 
• 0.5 teaspoon ground cumin 
• 2  juice of lemon 
• 3 servings kosher salt 
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 0.3 teaspoon paprika plus more for sprinkling
• 3 servings pita bread and/or vegetable sticks for serving
• 0.3 teaspoon pepper flakes red
• 0.5 cup tahini well sesame paste

Equipment

• food processor
• bowl
• pot
• sieve

Directions

1. Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.
2. Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day.
3. Drain the chickpeas and rinse well.
4. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes.
5. Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water.
6. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.
7. Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika.
8. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.
9. Photograph by Levi Brown