The Best Hummus EVER!!!!!!!!!

Rich and sumptuous, this protein-packed hummus is a must-make for any food enthusiast. Many different recipes cater to this dish in different ways and after quite a bit of research and site-hopping, I have brought to you my humblest effort to giving true justice to this Middle-Eastern delicacy.

Bon Appètit!

Base:

1/2 + 1/8 cups Dried Chickpeas (125 gms)

1/2 cup + 2 tbsp Tahini

1 tsp Salt

1/2 tsp Baking Soda

Water*

Flavoring:

1-2 tbsp freshly squeezed Lime Juice

1-2 cloves of garlic (minced)

1 tsp Cumin Powder

Salt and Pepper (as per taste)

Garnish:

Paprika (as per taste)

2-3 tbsp Extra-Virgin Olive Oil

6-7 Cooked Chickpeas**

a couple of Olives

*In three parts: soaking, boiling, and mixing. The water used for mixing must be ice-cold.

**These chickpeas can be taken out from the main batch after Step 3.

Soak all of the chickpeas under 4.25 cups (1000 grams) of cold water for at least 8 hours.

After soaking the chickpeas, strain off all of the water and transfer to a medium-sized saucepan. Fill the saucepan with water until water hits two inches above the chickpeas. Add the baking soda into the water.

Turn the stove on medium-high heat until it reaches a boil. After boil, reduce to low heat while maintaining a rapid simmer. 30 minutes after the boil, add in the salt. Cook for 10-15 more minutes until chickpeas are soft and mushy.

Strain the chickpeas and peel off the chickpea peels. This is quite the laborious process though allows for a much creamier hummus. After peeling, place the chickpeas into food processor and mix until you reach a stiff mixture.

Now add the tahini into the food processor and mix for 15 seconds. Subsequently, add in the salt, pepper, ginger, lime and cumin powder. Pulse while adding in the cold water (tablespoon at a time) until desired consistency is reached.

Place a spoonful of the hummus onto a plate. Using the edge of a spoon, spread the hummus in the shape of a spiral, forming distinct crevices. Then, pour in the olive oil through the crevices. Garnish with paprika, olives, parsley, or chickpeas as you desire.

From scrolling through multiple recipes to spending hours figuring out how to best convey this dish, crafting this recipe and instructable has been such an adventurous journey. Thank you so much for reading and please do feel free to comment with any suggestions or questions you may have.

Until next time,

Chef Vihaan