Lemony Hummus


  • Dried Chickpeas
  • Baking Soda
  • Tahimi
  • Lemon Juice
  • Garlic
  • Kosher Salt
  • Ground Cumin


Place 1¼ c dried chickpeas in a large bowl and add enough cold water to cover by 2 inches. Soak overnight. Drain water. Place a medium saucepan over high heat; add chickpeas and 1 tsp baking soda. Cook 3 minutes, stirring constantly. Add 6 ½ c water and bring to a boil. Cook, skimming surface to remove foam and skins that float to the top, 20 to 40 minutes or until very tender and can be easily mashed with a spoon but not mushy. Drain. Process chickpeas in a food processor until stiff paste forms. With machine running, add 1 c tahini, 1 ⁄3 c fresh lemon juice, 4 cloves peeled garlic, 1 ½ tsp kosher salt, and ½ tsp ground cumin. With the machine still running, slowly drizzle ¼ c ice cold water; run for about 5 minutes until smooth and creamy. Transfer to a bowl; cover with plastic wrap and refrigerate until needed. Makes 4 c (16 servings; ¼ c per serving).