1.5 cups of dried chickpeas
1 teaspoon baking soda
6.5 cups of water
1 cup of tahini paste
4 tablespoons of freshly squeezed lemon juice
4 cloves of garlic, crushed
6.5 tablespoons of ice cold water
Salt and pepper to taste
I've written a full blog post about the benefits of hummus here!
Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Allow to soak overnight.
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for 3 minutes, stirring occasionally. Add water and bring to a boil. Cook for 20-40 minutes (depending on the size and varietal of the chickpeas), skimming off the foam and any skins that float to the surface. You can tell they’re ready when they are tender and break easily when pressed between your fingers.
Drain the chickpeas and place in a food processor and process until you get a stiff paste. With the machine still running, add the tahini paste, lemon juice, garlic, salt and pepper. Finally slowly drizzle in the iced water and allow it to mix well for 5 minutes, until you get a very smooth and creamy paste.
Enjoy! Try it spread over Kali’s Life Changing Loaf of Bread.