Israeli Hummusadapted from Michael Solomonov and Food and Wine
makes 4 cups
1/2 pound dried chickpeas
1 tablespoon baking soda
7 large garlic cloves, unpeeled
1/2 cup extra-virgin olive oil
1/4 teaspoon ground cumin, plus more for garnish
1/2 cup tahini
1/4 cup plus 1 tablespoon fresh lemon juice
salt
paprika, for garnish
1/4 cup chopped parsley, for garnish
- In a medium container, cover chickpeas with 2 inches of water, and stir in baking soda. Refridgerate, covered, overnight. Drain, and rinse.
- In a medium pot, add chickpeas and 6 cloves of garlic, and cover with two inches of water. Bring to a boil on the stove, then simmer for 40 minutes, or until beans are tender. Drain, reserving 10 tablespoons of the cooking liquid, and 2 tablespoons of the chickpeas. Rinse beans.
- Remove garlic cloves from beans and peel the garlic.
- In food processor, puress chickpeas, 8 tablespoons cooking water, 6 garlic cloves, 1/4 cup olive oil, cumin, 1/4 cup lemon juice, and 1/4 cup tahini. Season with salt to taste. Transfer to a serving dish.
- Clean out the food processor, then add remaining 1/4 cup tahini, 1/4 cup olive oil, 2 tablespoons cooking water, 1 tablespoon lemon juice, and 1 garlic clove, and puree until smooth.
- Make an indent in the center of the hummus, and spoon tahini and olive oil mixture into center. Garnish with paprika, cumin, parsley, and reserved whole chickpeas.
