A yummy Hummus Recipe by koshertop

Ingredients:

3 cups chickpeas (garbanzo beans): The star ingredient in hummus. For the best, extra creamy, authentic hummus, consider cooking your own chickpeas from scratch by soaking them overnight and boiling until well-done.
1-2 cloves garlic: Start with 1 clove and finely mince it. To tame its pungency, allow minced garlic to sit in a little bit of lemon juice for a few minutes.
1/3 cup tahini paste: A rich, nutty, and slightly bitter paste made from toasted sesame seeds.
Fresh lemon juice (from 1 lemon): Just the thing to add tang to the hummus.
Pinch of kosher salt: Adjust to your liking.
Quality extra virgin olive oil: A generous drizzle to finish and serve the dip authentically.
Garnish options: Tangy sumac, ground cumin, extra cooked chickpeas, and fresh parsley.

Important Tips:

Ensure the chickpeas are well-cooked. Whether using canned or dry chickpeas, proper cooking is crucial. For the creamiest hummus, consider simmering dry chickpeas in water for about 2 hours after soaking them overnight. Even canned chickpeas benefit from a brief 20-minute simmer to enhance their texture.
Peel the chickpeas for a smoother texture. While chickpea skins are edible, removing them can significantly improve the creaminess of your hummus. Soaking the chickpeas in hot water with baking soda helps loosen the skins for easy removal.
Use high-quality tahini paste generously. Tahini is a key ingredient in authentic hummus, providing richness and a subtle nutty flavor. Opt for tahini made from Ethiopian sesame seeds for the best results. Our recommendation: organic Soom tahini made from 100% roasted and pressed Ethiopian White Humera sesame seeds.
Incorporate ice cubes for fluffier hummus. This unexpected trick, learned from a master of the Levant kitchen, helps whip the hummus into a creamier consistency, similar to freshly churned ice cream.
Patience is key when blending. Allow the food processor to run for 4 to 5 minutes to ensure the hummus achieves a smooth texture. If necessary, add a small amount of hot water while blending to further smooth out the mixture until it reaches the desired creamy consistency.

Step-by-Step Instructions:

1. Soak and Cook the Chickpeas:

If using dry chickpeas, soak them overnight in plenty of water to allow for expansion.
Drain the soaked chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches.
Bring the water to a boil, then reduce heat and simmer the chickpeas for 1 ½ to 2 hours until tender. You should have approximately 3 cups of cooked chickpeas.
For canned chickpeas, give them a quick 20-minute simmer in plenty of water to further soften.
Once cooked, cover the chickpeas with hot water and add 1 ½ teaspoons of baking soda. Allow them to sit for a few minutes, then rub a handful of chickpeas under running water to remove the skins. Discard the skins and let the chickpeas cool completely before using.

2. Puree the Chickpeas in a Food Processor:

Ensure the cooked chickpeas are dry, then add them to the bowl of a large food processor fitted with a blade.
Process the chickpeas until they turn into a smooth powder-like paste.

3. Add the Remaining Ingredients and Blend:

While the food processor is running, add 2 ice cubes, tahini, salt, and lemon juice.
Blend the mixture for about 4 minutes or until smooth. If the consistency is too thick, gradually add a little hot water while continuing to blend until desired consistency is achieved.

4. Transfer to a Serving Bowl and Garnish:

Spread the hummus in a serving bowl and drizzle with good-quality extra virgin olive oil.
Optionally, add a few whole chickpeas to the center for garnish.
Sprinkle sumac on top for an extra burst of flavor.
Serve the hummus with warm pita wedges, fresh vegetables, and warm pita bread for a delightful experience. Enjoy!