From Christopher Kimball’s Milk Street Magazine, May-June 2017. There is certainly nothing wrong with Ottolenghi’s Hummus with Garlic, but I love this silky, whipped hummus. J.M. Hirsch’s article in Milk Street Magazine about hummus in Israel says hummus is made fresh every morning there and served warm for breakfast. Of course we scoop up hummus with pita bread, but in Israel people often use a piece of fresh onion. It’s sometimes served with a topping of Shakshuka too.
People who claim they don’t like hummus might change their minds when you serve them this hummus. One fan even got angry with me when I did not refill his supply fast enough.
8 ounces dried chickpeas (the smallest you can find)
2 tablespoons plus 1 teaspoon kosher salt, divided
1/2 teaspoon baking soda
3/4 cup roasted tahini, room temperature
3 1/2 tablespoons lemon juice
1 to 2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
In a large bowl, combine 8 cups of cold water, the chickpeas, and 2 tablespoons of the salt. Let soak at room temperature at least 12 hours or overnight.
In a large stockpot over high heat, bring 10 cups of water and the baking soda to a boil. Drain the soaked chickpeas, discarding soaking water, and add to the pot. Return to a simmer, then reduce heat to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.
Set a strainer over a large bowl and drain the chickpeas into it. Reserve 3/4 cup of the chickpea cooking liquid. Let the chickpeas drain for a minute. Set aside 2 tablespoons of chickpeas to garnish the hummus. Put the rest of the chickpeas into the food processor. Add the remaining 1 teaspoon of salt. Process for 3 minutes by the clock.
Stop the processor and add the tahini. Process 1 more minute. Scrape down the sides and bottom of the processor bowl. With the machine running, add the 3/4 cup of cooking liquid and the lemon juice. Process until combined. Taste and season with salt.
Transfer the hummus to a shallow bowl and use a large spoon to make a swirled well in the center. Drizzle the well with olive oil, then top with the reserved chickpeas, parsley, cumin, and paprika.
If you don’t have homemade pita, Harris-Teeter makes a product called Wheat Flatbreads. Warm one of these up in the toaster-oven, brush with a little butter or olive oil, and sprinkle with Za’atar spice mix. Cut into six triangles. Or cut an onion into six wedges and fan out the layers for dipping.