Hummus bi Tahini

1. 1

   In a medium bowl, cover the chickpeas with 1 inch of water and stir in the baking soda.

2. 2

   Let soak overnight.

3. 3

   Drain and rinse the chickpeas.

4. 4

   In a medium saucepan, cover the chickpeas with 1 inch of water and bring to a boil, skimming as necessary.

5. 5

   Cook the chickpeas over low heat until very tender, about 40 minutes.

6. 6

   Drain the chickpeas, reserving 1 cup of the cooking liquid.

7. 7

   In a food processor, puree all but 1/4 cup of the chickpeas until smooth; add some of the reserved cooking liquid if the puree is dry.

8. 8

   Add the tahini and lemon juice and process until satiny.

9. 9

   Add more of the reserved cooking liquid until the consistency is that of sour cream.

10. 10

    Transfer the hummus to a bowl.

11. 11

    Remove the skins from the reserved chickpeas.

12. 12

    Mash the garlic with the salt until smooth.

13. 13

    Stir the garlic into the hummus and transfer to a shallow bowl.

14. 14

    Add the parsley to the olive oil and drizzle it over the hummus.

15. 15

    Garnish with the whole peeled chickpeas and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.