Hummus

Ingredients:

• 1 1/2 cups (250g) dried chickpeas, soaked overnight
• 1/2 teaspoon (3g) baking soda
• 1/2 cup (120g) tahini
• 1/4 cup (60ml) fresh lemon juice
• 2-3 cloves garlic (10-15g), minced
• 1 teaspoon (5g) salt, plus more to taste
• 1/2 teaspoon (2g) ground cumin
• 1/4 cup (60ml) cold water
• 2 tablespoons (30ml) extra virgin olive oil, plus more for drizzling
• 1 tablespoon (4g) fresh parsley, chopped

Instructions:

1. Drain the soaked chickpeas and place them in a large pot with the baking soda. Cover with plenty of water and bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer for 45-60 minutes, or until the chickpeas are very tender and easily mashed between your fingers. Skim off any foam and skins that rise to the surface.
3. Drain the chickpeas, reserving some of the cooking liquid, and let cool slightly.
4. In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, salt, and cumin. Process until the mixture is smooth and creamy.
5. With the processor running, gradually add the cold water and olive oil. Continue processing until the hummus is very smooth and light. If needed, add a bit of the reserved cooking liquid to achieve the desired consistency.
6. Taste and adjust the seasoning, adding more salt or lemon juice if necessary.
7. Transfer the hummus to a serving dish. Drizzle with additional olive oil and sprinkle with chopped parsley before serving.

Notes:

For an extra creamy hummus, peel the chickpeas after cooking by gently rubbing them in a clean kitchen towel. Serve with warm pita bread, vegetable sticks, or as part of a mezze platter. Hummus can be stored in an airtight container in the refrigerator for up to 5 days. For a spicy kick, add a pinch of cayenne pepper or a drizzle of hot sauce before serving.