- 1/2 cup dried chickpeas
- 2 quarts water
- 1/8 teaspoon baking soda
- 3 tablespoons juice from 1 to 2 lemons
- 6 tablespoons tahini , stirred well (see note)
- 2 tablespoons extra-virgin olive oil , plus extra for drizzling
- 1/2 teaspoon table salt
- 1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
- 1/4 teaspoon ground cumin
- Pinch Cayenne
- 1 tablespoon minced fresh cilantro or parsley leaves
1. Pick through and rinse chickpeas. Place beans in large bowl, cover with 1 quart water, and soak overnight. Drain. Bring beans, baking soda, and 1 quart water to boil in large saucepan over high heat. Reduce heat to low and simmer gently, stirring occasionally, until beans are tender, about 1 hour. Drain, reserving 1/4 cup bean cooking water, and cool.
2. Combine lemon juice and bean cooking water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
3. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.