- 1 lb bag dry chickpeas
- 1 Tbsp baking soda
- 1/2 tsp baking soda (yes…this is not a mistake)
- 1 cup raw tahini (ground sesame seed)
- 1 Tbsp fresh lemon juice
- 2 cloves garlic, crushed
- dash salt to taste
- Soak chickpeas overnight in a bowl of water and 1 Tbsp of baking soda.
- The next day, drain and rinse the chickpeas and put them in a large saucepan.
- Add water until it reaches 1 inch above the chickpeas.
- Add the remaining 1/2 teaspoon baking soda and bring the chickpeas a boil.
- Cook covered over low heat for 2-3 hours until the peas become VERY soft.
- Be patient with this step as undercooked chickpeas will yield a lumpy texture.
- Cool slightly, drain and save some of the cooking liquid.
- Put the chickpeas in a food processor, add 2/3 of the cup of raw tahini and process until almost smooth.
- Add some of the cooking liquid if it is too thick.
- Season with lemon juice, garlic and salt..
- If you want it to be a bit more creamy, add the remaining tahini.
- Now you can add any other spices. I garnished the top of the hummus with a dash of turmeric, paprika and thyme.