When the pandemic hit, did you run out and buy a life's supply of beans? If you did and just so happen to have a bag of dried chickpeas on hand, with not a clue on how to cook them, check out this recipe below for super creamy hummus. If you can, I recommend finding high-quality tahini, like the stuff they make on site at Parallel.
The addition of baking soda in the soaking water helps to loosen the skins of the chickpeas, which is key to an extra smooth dip. The flavour agent here is the garlic and jalapeño paste; you can't necessarily taste the jalapeño but it adds an underlying kick and boost of acidity.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto!
Homemade Hummus 16 Steps
Soak the chickpeas in a large container or bowl filled with cold water (the chickpeas should be covered by at least 5 inches of water, they will absorb quite a bit of liquid). Add 1 tsp of baking soda and stir (this helps loosen the chickpea skins). Cover and let sit out overnight or for at least 8 hours.
Strain the chickpeas and rinse with cold water. Place chickpeas in a large pot and fill with cold water so chickpeas are submerged completely. Add 1 tsp of baking soda and stir. Bring pot of water to a vigorous boil. A white foam will form so keep your eye on the pot so it does not overflow. Strain the chickpeas again. Rinse several times until the white foamy residue is gone and give the pot a rinse as well.
Place the chickpeas back in the pot, cover 3/4 full with cold water and bring to a vigorous boil. Once water is boiling, lower to a simmer and cook for 2-3 hours (until the chickpeas are extremely tender).
Throughout the cooking process, agitate the chickpeas with a spider or sieve and skim the surface for skins. You want to remove as many skins as possible (this will yield a very creamy hummus). Also keep your eye out on the water level, if it gets too low, add more boiling water to the pot.
Once the chickpeas are cooked, strain and place into a large bowl. Reserve chickpea water in another small bowl or measuring cup.
Set aside 1/3 cup chickpeas for garnish.
In a mortar and pestle, add your finely minced garlic cloves and 5-6 large pinches of salt (it will seem like a lot but it is necessary). Grind the garlic until you achieve a paste. Then add your finely minced jalapeño along with 2-4 large pinches of salt. Grind both the garlic and jalapeño until you again, achieve a nice paste-like consistency. Through a sieve, squeeze the juice of three lemons into the mortar and pestle (stir, releasing the paste from the bottom).
In a food processor, add chickpeas and pulse until smooth. Adjust consistency with chickpea water, I added roughly 1/2 cup of the water (the thickness of the aquafaba will depend on water yield at the end of cooking).
Note: depending on the size of your food processor you may have to work in two batches, just have one large bowl where you can mix the batches together at the end.
Now add 2/3 cup tahini and again, pulse until smooth.
Add your jalapeño, garlic and lemon mixture, pulse until smooth.
With the food processor running, steam in 4 tablespoons of olive oil.
For an extra creamy finish, stream in 2 tablespoons of ice water.
Taste and adjust for seasoning.
Take the 1/3 cup chickpeas you reserved for garnish and toss with chopped parsley, salt and olive oil.
To plate, swirl hummus in a bowl so a well forms. Sprinkle with sumac or paprika, fill well with chickpea and parsley mixture and enjoy with pita or Crudité!