ISRAELI-STYLE HUMMUS

ISRAELI-STYLE HUMMUS

INGREDIENTS

1 cup dried chickpeas
2 teaspoons of baking soda, divided
4 cloves garlic unpeeled
1/3 cup (or more) fresh lemon juice
1 teaspoon of kosher salt, plus more
2/3 cup of tahini
1/4 teaspoon (or more) of ground cumin
Olive oil (to serve)

PREPARATION

Place the chickpeas and 1 teaspoon of baking soda in a medium bowl and add cold water to cover 2 "Cover and let stand at room temperature until the chickpeas have doubled in size, 8- 12 hours Drain and rinse.

Mix the soaked chickpeas and the remaining 1 teaspoon of baking soda in a large saucepan and add cold water to cover at least 2 inches of boiling, rubbing the surface as needed. over low heat until the chickpeas are tender and really collapse, 45-60 minutes Drain, reserve.

Meanwhile, mix garlic, lemon juice and 1 teaspoon of salt in a food processor until a thick puree is obtained; Let stand for 10 minutes for the garlic to soften.

Filter the garlic mixture through a fine mesh sieve into a small container, pressing the solids to release as much liquid as possible. Return the liquid to the food processor. throw the solids. Add the tahini and press to combine. With the engine running, add 1/4 cup iced water per tablespoon and treat (it may settle early) until the mixture is very smooth, pale and thick. Add the chickpeas and cumin and process, scraping the sides occasionally, until the mixture is extremely soft, about 4 minutes. Thin with more water if you prefer a looser consistency; Taste and season with salt, more lemon juice and more caraway as you wish.

Place the hummus in a shallow bowl, make a well in the center and sprinkle with plenty of oil. Up as desired.