Submitted by: Emily Brown
Prep Time: 20 Minutes
Cook Time: 0 Seconds
This is by far the best recipe for hummus I have ever tried.
Rinse chickpeas in a colander several times until the water runs clear. Place the clean beans in a large bowl (at least 3 times the volume of of beans), add 3 teaspoons of baking soda, and fill bowl with water. Place this bowl in the refrigerator and soak beans overnight.
The next morning, drain the beans, refill the bowl with water, and soak a couple more hours.
Rinse the beans one more time, then place in a large pot. Cover the beans with water, add 1/4 teaspoon of baking soda (do not add salt), and cook beans until easily mashed between fingers, about 1 to 1 1/2 hours. (Alternatively, you could place the beans in a crock pot and cook on high for about 4 to 6 hours).
Once cooked, sieve the beans, reserving the cooking water.
Puree the beans in a food processor until very smooth. Let that cool for a while before proceeding.
Once cool, add the tahini, lemon juice, chopped garlic, cumin, and salt to the beans in the food processor. At this point you can adjust the ingredients to your taste, adding more of the items listed or something new.
If the hummus is too thick, add little bits of the cooking water until desired consistency is reached. You do want it to be thinner than the desired end result (it will thicken in the fridge).
*Serving suggestion: drizzle with a bit of good olive oil and sprinkle with chopped parsley.