Israeli-Style Hummus

1. 1

   Place chickpeas in a large bowl; cover with water to 2 inches above chickpeas. Soak overnight at room temperature.

2. 2

   Drain chickpeas. Place chickpeas and baking soda in a large Dutch oven. Add enough water to cover chickpeas by 4 inches (about 5 cups); bring to a boil. Skim any residue that rises to the surface. Reduce heat to medium; cover and simmer 50 minutes or until chickpeas are very tender. Drain.

3. 3

   Combine juice and garlic in a medium bowl; let stand 10 minutes. Add tahini, stirring with a whisk. Add ice water, 1 tablespoon at a time, stirring with a whisk after each addition until tahini mixture falls off whisk in thick ribbons.

4. 4

   Place chickpeas in a food processor. Add tahini mixture; process until very smooth. Add salt and cumin; process to combine. Place hummus in an airtight container; refrigerate 2 hours or up to overnight.

* Per serving · 4 servings · Values may vary.

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