Hummus
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
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Ingredients
- Cold Water enough to cover chickpeas
- 8 ounces Dried Chickpeas
- 2 tbsp kosher salt plus 1 tsp
- ½ tsp baking soda
- ¾ cup Toasted Tahini room temperature
- 3½ tbsp Lemon Juice
- 1-2 tbsp Extra-Virgin Olive Oil
- 1 tbsp Fresh Parsley chopped
- ½ tsp Paprika
Instructions
Chickpeas
- Add dried chickpeas, 2 Tbsp of salt and, 8 cups of water to a large pot. Soak overnight.
- Rinse chickpeas and strain.
- Add soaked chickpeas, baking soda, and another 10 cups of water to a large stock pot.
- Bring to a boil. Reduce temperature to a high simmer and cook until the skins are falling off of the chicken peas. About 50 minutes.
- Remove from heat and pull off about 1 cup of the boiling liquid.
- Optional: Pull out about a ¼ cup of the chickpeas for topping the hummus, Set aside.
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