· 1 cup dried chickpeas· 2 teaspoons baking soda· Juice of 1 1/2 large lemons (about 1/3 cup), more to taste· 2 to 4 cloves garlic, grated· 1 3/4 teaspoons kosher salt, more to taste· 1 cup sesame tahini· 1/2 teaspoon ground cumin, more to taste· Paprika, for serving· Olive oil, for serving· Chopped fresh parsley, for serving
Step 1In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.Step 2In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.Step 3While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.Step 4Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.Step 5To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.