Ingredients
Units
Scale
- 1/2 pound dried chickpeas (about 1 1/4 level cups; 225g)
- 2 teaspoons (12g) baking soda, divided
- Kosher salt
- 1 small onion, split in half
- 1 small stalk leafy celery
- 1 small carrot, chopped in 1/2
- 2 medium cloves garlic, split in 1/2
- 2 bay leaves
- 1 sprig rosemary
- ***
- 1 1/4 cups homemade Tahini Sauce With Garlic and Lemon, made from:
- 1 whole head garlic, broken into individual unpeeled cloves (about 20 cloves)
- 2/3 cup fresh lemon juice
- 1 1/2 teaspoons freshly-ground cumin
- 1 generous cup commercial tahini paste
- Cold water
- Kosher salt
- ***
- 1/3 cup (50g) minced flat-leaf parsley leaves and tender stems
- Extra-virgin olive oil
- Za’atar, smoked paprika, Aleppo chili flakes, toasted pine nuts, chopped fresh parsley, chopped fresh mint, Turkish pickles, pickled turnips for garnish
Instructions
- Combine chickpeas, 1 teaspoon baking soda, and 2 tablespoons salt in a large bowl. Cover with 6 cups cold water. Stir to dissolve salt and baking soda. Let stand at room temperature, overnight. Drain and rinse chickpeas thoroughly.
- Place chickpeas in a large Dutch oven or saucepan. Add remaining baking soda, 1 tbsp. salt, onion, celery, carrot, garlic, bay leaves, and rosemary. Add 6 cups water and bring to a boil over high heat.
- Reduce to a simmer, cover with lid slightly cracked, and cook until chickpeas are completely tender and nearly falling apart, about 1 hour 30 minutes. Check on chickpeas occasionally and top up with more water if necessary; they should be completely submerged at all times. Let cool slightly.
- Discard onion, garlic, celery, carrot, bay leaves, and rosemary. Drain chickpeas, reserving their cooking water.
- In a blender or food processor, combine tahini sauce with about ¼ of the cooked chickpeas and blend until very smooth, with a thick but pourable milkshake-like consistency. Thin with a little of the reserved cooking liquid if necessary (but be careful not to thin too much at once; you can always thin more, but can’t remove liquid once it’s added). Season with salt.
- In a mixing bowl, combine tahini mixture with remaining chickpeas and parsley. Stir until thoroughly mixed and chickpeas are coated in a creamy sauce. (If you prefer the sauce thinner, gently work in a little more of the reserved cooking liquid.) You can refrigerate the hummus at this point; it will become thicker in the refrigerator.
- Spoon onto a serving dish, drizzle well with olive oil, and top with the garnishes. Serve with warm pita or flatbread.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 682.03 kcal
- Sugar: 10.72 g
- Sodium: 929.47 mg
- Fat: 40.46 g
- Saturated Fat: 5.55 g
- Trans Fat: 0.0 g
- Carbohydrates: 67.42 g
- Fiber: 16.29 g
- Protein: 24.64 g
- Cholesterol: 0.0 mg
