Hummus By Nate
- 250 g canned chickpeas (roughly)
- 100 g dried chickpeas
- 1/2 tsp baking soda
- 40 g tahini
- 2 large garlic cloves
- 30 g lemon juice
- 1 tsp salt
Cooking the chickpeas:
- Soak chickpeas overnight in plenty of water.
- Drain, then cover with fresh water and add baking soda.
- Bring to a boil, then reduce to a gentle simmer for 45 minutes, until tender. (Cooking also neutralizes natural toxins.)
- Drain again and cover with warm water. Rub chickpeas between your hands to loosen skins, skimming them off until satisfied.
Making the hummus:
- Place the cooked or canned chickpeas in a blender and just cover with boiling water.
- Blend on low, gradually increasing to high speed, pushing the chickpeas into the blades as needed, until a smooth paste forms.
- With the blender running, slowly stream in cold water until the mixture is creamy.
- Add tahini, garlic, lemon juice, and salt. Continue blending on high, scraping down the sides as necessary, until completely smooth and emulsified.
Transfer to a container and chill before serving. Makes about a quart of hummus.