If you caught Chef Michelle‘s Cinnamon Bun recipe last week, then you know that right now at Plated, we’re digging into some of our favorite labor-of-love cooking adventures. The next installment: one of your favorite dips you probably always buy at the store. Head Chef Elana is about to change your mind for good with this insanely simple and delicious homemade hummus recipe.
2 cups dry chickpeas
1 tablespoon baking soda
4 cloves garlic
2 cups tahini
½ teaspoon ground cumin
½ teaspoon sweet paprika
2 teaspoons olive oil
Place chickpeas in a bowl and cover with cold water. Add half of baking soda and let sit at room temperature for at least 6 hours or overnight. Drain and rinse.
Place chickpeas in a large pot and cover with water. There should be at least 4 inches of water above chickpeas. Add remaining baking soda and place over high heat. Once water is boiling, reduce heat to medium and cook until chickpeas are soft and beginning to break down, 1–1.5 hours. Drain and place on a paper towel lined plate. Rub with paper towel to remove and discard excess skin from the chickpeas.
Finely chop parsley leaves, discarding stems. Mince garlic. Halve lemons.
In a blender combine garlic, juice of 2 lemons, and ½ teaspoon salt. Blend until smooth and then let stand for 5–10 minutes allowing the flavors to combine. Add tahini, 1 teaspoon salt and 1 teaspoon cumin, and blend again until smooth. Then, turn blender to medium speed and slowly pour in ⅔ cup cold water until sauce is thick, smooth, and creamy.
Add chickpeas to blender with tahini. Blend again until smooth and creamy, 2–3 minutes. Add water as needed to achieve a smooth consistency.
Taste, and add salt and lemon juice as needed.
Spread on a plate or a shallow bowl, using the back of a spoon to create a swirl. Sprinkle with paprika and drizzle with olive oil. Garnish with chopped parsley and serve with warm pita or pita chips.
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