Israeli Hummus With Paprika & Whole Chickpeas

Name: Israeli Hummus With Paprika & Whole Chickpeas
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 1/2 lb dried garbanzo beans; 1 tablespoon baking soda; 7 large garlic cloves, unpeeled; 1/2 cup extra virgin olive oil, plus more for drizzling; 1/4 teaspoon ground cumin, plus more for garnish; 1/2 cup tahini, at room temperature; 1/4 cup fresh lemon juice, plus; 1 tablespoon fresh lemon juice; salt; paprika, for garnish; 1/4 cup fresh parsley, chopped; pita bread, for serving

Submitted by Cristina Barry

"This is a recipe from Food & Wine May 2008. According to Chef Michael Solomonov, hummus has to be rich, creamy and mildly nutty. To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them."

Download

Ready In:: 2hrs 30mins
Ingredients:: 12
Serves:: 8

ingredients

¹⁄₂ lb dried garbanzo beans
1 tablespoon baking soda
7 large garlic cloves, unpeeled
¹⁄₂ cup extra virgin olive oil, plus more for drizzling
¹⁄₄ teaspoon ground cumin, plus more for garnish
¹⁄₂ cup tahini, at room temperature
¹⁄₄ cup fresh lemon juice, plus
1 tablespoon fresh lemon juice
salt
paprika, for garnish
¹⁄₄ cup fresh parsley, chopped
pita bread, for serving

directions

In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain reserving 6 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
Using a ladle, make an indent in the center of the hummus. Spoon in the tahini lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.
Note (1) Tahini has a tendency to separate, so be sure to stir the sesame paste thoroughly before measuring.
Note (2) Ungarnished hummus and cooked chickpeas can be refrigerated separately for up to 2 days.