Step 1 of 9
Soak the chickpeas overnight (12 hours) in cold water with 1 tsp baking soda. They'll roughly double in size.
Step 2 of 9
Drain. Place in a heavy pot. Add the second tsp baking soda and stir over medium heat for 3 minutes — the chickpeas will start to smell roasted.
Step 3 of 9
Cover with fresh cold water by 4 cm. Bring to a simmer. Cook 30–60 minutes, skimming the grey foam and the loose skins that rise. The chickpeas are done when they crush between thumb and finger with no resistance.
Step 4 of 9
Drain, reserving a few tablespoons of cooking liquid. Reserve a handful of whole chickpeas for topping.
Step 5 of 9
While the chickpeas are still hot, blend in a food processor until they form a thick paste. Scrape down. Process another minute — the longer the blend, the silkier the texture.
Step 6 of 9
Add the lemon juice, garlic, salt, and cumin. Pulse to combine.
Step 7 of 9
With the motor running, add the tahini in three additions, then stream in the ice water until the hummus is loose, pale, and glossy. Total blend time: 4–5 minutes.
Step 8 of 9
Taste — adjust salt, lemon, water. The texture should be just-pourable; it firms as it cools.
Step 9 of 9
Spread on a plate with the back of a spoon — make a deep well in the middle. Fill the well with olive oil, scatter the reserved chickpeas, dust with paprika, top with parsley.
Ingredients 12
the chickpeas
- 300 g dried chickpeas
- 1 tsp baking soda (for soaking) + 1 tsp (for cooking)
the paste
- 200 g good-quality tahini, well-stirred
- 60 ml fresh lemon juice (about 2 large lemons)
- 2 small cloves garlic
- 120 ml ice water (or more)
- 1 tsp ground cumin
- 1.5 tsp fine sea salt
the finish
- 3 tbsp extra-virgin olive oil for serving
- 1 tsp sweet paprika
- Small bunch flat-leaf parsley, leaves picked and roughly chopped
- Reserve a handful of cooked chickpeas for topping