Hummus from Dried Chickpeas
- 210 g dried chickpeas
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 85 g tahini
- 2 garlic cloves
- 65 g lemon juice
To hydrate and cook the chickpeas, add a quart of water to the dried chickpeas and let soak overnight. Drain the water and add 5 cups of fresh water along with the baking soda and 1/2 tsp salt. Bring the water to a boil then simmer for 35 minutes. Skim chickpea skins and drain the water. Remove any other skins still attached to the chickpeas.
To make the hummus, blend the cooked chickpeas on high until it forms a smooth paste. Pour in 60 grams cold water while the blender is running. Add garlic, lemon juice, and salt, and continue blending on high for another minute or so, scraping down the sides as necessary.
Transfer to a container and chill.