How to make the best hummus of your life

Start by using canned chickpeas for a quick version or soaked dried chickpeas for the best texture.

Soak dried chickpeas in cold water for about 8 hours, adding a little baking soda to the soaking water.

After soaking, cover the chickpeas with water in a saucepan and add more baking soda.

Bring the water to a boil, skimming off any foam that forms.

Reduce heat to maintain a rapid simmer and cover the pot.

Cook for 30 minutes, then add 1 teaspoon of kosher salt and cook for another 10-15 minutes until very soft.

To test if the chickpeas are done, smash a couple against the pot; they should have no resistance.

Drain the cooked chickpeas and pick out any loose skins for better texture.

Add the chickpeas to a food processor and blend for 1-2 minutes until smooth, scraping down the sides as needed.

Add tahini, freshly squeezed lemon juice, 3 cloves of chopped garlic, ground cumin, kosher salt, and black pepper to the food processor.

Drizzle in ice water, 1 tablespoon at a time, blending until creamy and fluffy.

Adjust seasoning by adding more lemon juice if needed, blending again after adjustments.

Serve the hummus warm or at room temperature, ideally with warm pita bread.

To prepare a topping, thinly slice garlic cloves and use a vegetable peeler to create strips of lemon zest.

Heat extra virgin olive oil in a skillet, add sliced garlic, and cook until golden.

Add lemon zest to the skillet for about 30 seconds until aromatic, then remove from heat.

Transfer the garlic and lemon zest to a plate, sprinkle with salt, and set aside.

Pour the reserved oil over the hummus, top with crispy garlic and lemon, and sprinkle with chopped parsley.

Equipment Needed

Dietary

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