My favorite way to eat this hummus is warm and freshly made; it’s great on salad, flatbread, sandwiches, or fresh veggies. This will keep in the fridge for up to a week.

The scaled down version on the left makes a more reasonable sized amount of hummus, while the amount on the left is more party-sized.

Hummus

This recipe is adapted from Ottolenghi

Yield: about 2 cups                                                    Yield: about 4 cups

½ cup plus 2 Tb dried chickpeas                             1 ¼ cup dried chickpeas

½ tsp baking soda                                                       1 tsp baking soda

2 cloves garlic                                                             4 cloves garlic

¼ cup plus 2 Tb tahini                                                ¾ cup tahini

2 ½ Tb lemon juice                                                     5 Tb lemon juice

1 ½ tsp salt                                                                     1 Tb salt

3 ½ Tb cold water                                                       7 Tb cold water

Place the chickpeas in a large bowl, cover generously with cold water, and soak overnight. Soaked chickpeas double in size, so make sure they’ve got plenty of water and room to expand.

The next day, drain the chickpeas and place in a medium sized saucepan. Add the baking soda and cook on high until a film starts to build on the bottom of the pan and the skins begin to separate from the chickpeas, about 3-5 minutes. Fill the pot with water and bring to a boil. Reduce the heat to medium, simmer, and skim off any foam. Cook for 15-20 minutes, until the chickpeas are very tender but not total mush.

While the chickpeas are cooking, process the garlic cloves in the bowl of a food processor until very fine. Using a slotted spoon, or mesh strainer, scoop the cooked chickpeas into the food processor bowl. Process until fairly smooth. Add the tahini, lemon juice, and salt and process until combined. While the machine is running, drizzle in the cold water. Let run for 5 minutes until the hummus is very smooth. Taste and adjust the salt and lemon juice if needed.

Serve warm, drizzled with olive oil and sprinkled with your favorite spice or spice blend. Store in an airtight container in the refrigerator.