Description
This recipe makes 4-6 main dish servings of hummus with whole chickpeas and a lemony, garlicky sauce. Serve it warm with whole hard-boiled eggs, fluffy pita and vegetable salad.
Ingredients
Scale
The Hummus
- 1/2 kg (1 lb, 2 oz) dry chickpeas
- 1 Tbsp baking soda
- 1 cup raw top quality tahini paste
- 1 Tbsp freshly squeezed lemon juice
- 2 cloves of garlic
- salt to taste
The sauce
- 1 cup freshly squeezed lemon juice
- 2 cups fresh flat parsley leaves
- 2 tsp cumin
- 1 tsp salt
- 3 cloves garlic, crushed
- 4–5 Shipka peppers (small hot green pickled peppers in a jar)
Instructions
For the sauce:
- Grind the parsley, garlic and peppers in a food processor until very finely minced. Add remaining ingredients and process until smooth and emulsified. Set aside overnight or at least 1 hour before serving to allow flavors to develop.
For the Hummus:
- Mix 1 Tbsp baking soda into a large bowl of cold water.
- Add the chickpeas and soak overnight.
- Drain and rinse the chickpeas and place them in a large pot.
- Cover the chickpeas with water to cover plus a few cm higher.
- Add remaining 1/2 tsp baking soda and bring to a boil.
- Lower heat, cover the pot and cook until the chickpeas and very soft (2-3 hours) watching now and then to make sure they do not run out of cooking water. Add more water as necessary.
- Drain the cooked chickpeas, saving some of the cooking water.
- If you want really smooth hummus, go ahead and peel the chickpeas, discarding the peels.
- Set aside about 2 cups of chickpeas for topping.
- Blend the rest in the food processor with the remaining ingredients.
- Thin with the chickpea cooking water to your desired consistency.
- Adjust the seasonings to your taste.
- To serve: Ladle warm hummus into bowls and top with a drizzle of olive oil, a few spoonfuls of sauce and some whole chickpeas. Serve with more sauce alongside.
- Prep Time: 24 hours
- Cook Time: 3 hours