Ingredients:
1 cups dried chickpeas (makes 2 cups of hummus)
¼ cup tahini
1/3 good olive oil
juice of 1 lemon
2 garlic cloves
salt
olive oil for topping
Topping ideas: zatar, a few reserved whole chickpeas, roasted garlic, or heck if you are feeling crazy throw some leftover short ribs on there like me! (optional)
Instructions:
Soak your chickpeas overnight. Rinse, drain, and place in a pot of water with a big pinch of salt and cover with water 2 inches above the chickpeas. Cook over medium heat for 2 hours. Taste the chickpeas. Try several and once all of them taste velvety inside, they are done. Let cool in the broth and strain when you are ready to use. Sometimes I’ll let mine sit in the fridge for a few days in the broth. I think it intensifies the flavor. You can actually use the cooking liquid for soups, pastas, or as a thickening agent but I haven’t experimented too much with it yet. Add the garlic cloves with a pinch of salt to the processor and pulse. This helps it break down into more of a paste. Then add the chickpeas to the processor along with the lemon, tahini, and olive oil. If the mixture seems thick add more olive oil. Add salt to taste. I serve mine with a few reserved whole chickpeas on top, more olive oil (to the point it seems embarrassing) and a sprinkling of Zatar, which you can get at specialty food stores in the spice aisle. It’s a Mediterranean spice blend.
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