2 cups dried chickpeas, soaked overnight
5-6 garlic cloves
2 tsp pink himalayan salt (we have this in stock!)
1/3 cup tahini paste (sesame seed paste)
freshly squeezed lemon juice from 1 lemon
1/2 cup liquid from cooked chickpeas
1/2 cup extra virgin olive oil (our lemon olive oil or spicy harissa olive oil would work well here, too!)
2 Tbsp. ground cumin
1 tsp smoked paprika
zahtar spice blend
extra virgin olive oil
Put chickpeas in a bowl, add water and soak in cool place for 12 hours or overnight. Drain and rinse well.
Place chickpeas in a saucepan with fresh water to cover. Bring to boil, cover and cook over low heat for about 1 hour. Drain, and reserve some cooking liquid. Place the chickpeas immediately in ice cold water, that way it's easy to peel them.....If you remove the skins from the chickpeas before you grind them you get a much better creamy texture. It takes a few extra minutes, but it is so worth it.
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Adjust flavor and consistency with cooking liquid, and add salt if necessary. Hummus should be thick and smooth....
Spread puree in a shallow serving dish, swirling with back of a spoon. Drizzle extra virgin olive oilin center and garnish with paprika, sesame seeds and herbs, or Zahtar spice blend. Serve with pita bread.