The Best Homemade Hummus

• porsi: 8 to 10
• waktu aktif: 5 mins
• total waktu: 1 hour

Bahan-bahan

8 ounces (227g) dried chickpeas* (1 cup + 2 tbsp)

1 teaspoon baking soda, divided

A generous ¾ cup (175-195g) good-quality tahini

6 tablespoons freshly squeezed lemon juice, plus more to taste

3 garlic cloves, chopped**

1 teaspoon ground cumin, plus more to taste

Kosher salt

Freshly cracked black pepper to taste

6 to 10 tablespoons ice water

Fried Garlic-Lemon Topping (Optional)

⅓ cup (80 mL) good-quality extra virgin olive oil

5 large garlic cloves, thinly sliced

4 to 6 strips of lemon peel, about 2 inches long (don't peel too deeply to avoid the white pith)

Flaky sea salt or kosher salt

Other Topping Options***

1 handful of flat-leaf parsley, chopped

Paprika, sumac, or Aleppo pepper flakes

Petunjuk

First, soak and cook the dried chickpeas if you haven’t done so already. Cook until very soft.

Or, if you’re using canned chickpeas, boil them in water with a little baking soda for a few minutes to help them soften.

Drain, then transfer to a food processor while still warm. Blend the chickpeas until you’re left with a thick puree.

Now add the tahini, lemon juice, garlic, cumin, kosher salt, and pepper. Blend again and slowly stream in the ice water as the machine is running.

Once it’s smooth and creamy, give the hummus a taste and add more seasonings or lemon juice as needed.

Make the lemon-garlic topping before serving the hummus. Heat the oil in a skillet over medium heat, then add the garlic and cook until it’s golden. Add the lemon zest and cook for another 30 seconds.

Transfer the lemon zest and garlic to a plate (reserve the oil) and add a sprinkle of salt on top.

Dress and serve the hummus. Spoon the hummus onto a large serving plate. Use the back of the spoon to make waves on the top and/or a well in the center. Add the garlic-lemon topping and finish with a drizzle of the reserved oil, chopped flat-leaf parsley, and paprika or Aleppo pepper. Enjoy!

Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.

Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover the pot, and reduce the heat as needed to maintain a rapid simmer and cook for 30 minutes.

Uncover the pot and add 1 teaspoon of kosher salt. Continue cooking for 10 to 15 minutes, or until the chickpeas are very soft and smush when pressed with a spoon/fork or pressed between your fingers. Drain well.

Drain the chickpeas, then transfer to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as you go.

To the food processor, add ¾ cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time. After 6 tablespoons of ice water, evaluate the texture. If you want it to be looser, stream in more water, and continue blending until smooth and creamy. Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed.

Make the topping. Heat the olive oil in a medium frying pan over medium heat. Once the oil is warm (but not too hot), add the garlic and cook, swirling the pan or stirring frequently, for 2 to 2 ½ minutes, until the garlic just turns golden (don't wait until it browns).

Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil.

Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Spoon the garlic-lemon oil into the ridges or into the well. Top with the fried garlic and lemon zest. Top with chopped parsley and a few shakes of paprika.

Catatan

**If you’re not a huge garlic person, start with 1 clove. After blending, taste and add more garlic as desired.

***For more topping options, read the section “How to serve hummus.”