Fresh Chickpea Hummus with Garden Herbs

Ingredients

Equipment Needed

• •Food processor (full-size, not mini)
• •Large pot for cooking chickpeas
• •Fine-mesh strainer

Instructions

1. 1

   Soak the chickpeas

   Place dried chickpeas in a large bowl and cover with several inches of cool water. The chickpeas will double in size, so be generous. Add the baking soda, which helps soften the skins and produces a creamier result. Let them soak at room temperature for eight to twelve hours, or overnight. Plan ahead. Good hummus asks for patience.

   If you forget to soak, cover chickpeas with boiling water and let sit for one hour. Not ideal, but workable when the craving strikes.
2. 2

   Cook until very tender

   Drain and rinse the soaked chickpeas. Transfer to a pot and cover with fresh water by three inches. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for one to one and a half hours, until the chickpeas are completely tender. You want them softer than you think. When you press one between your fingers, it should offer no resistance whatsoever. Skim any foam and loose skins that rise to the surface.

3. 3

   Prepare the tahini base

   While the chickpeas cook, combine the tahini, lemon juice, garlic, and fine sea salt in your food processor. Process for about two minutes, scraping down the sides as needed, until the mixture turns pale and fluffy. It will seize at first, then loosen into something light and creamy. This step builds the foundation for silky hummus.

   Processing the tahini with lemon before adding chickpeas is the secret to superior texture. The acid and agitation create an emulsion that stays smooth.
4. 4

   Blend the hummus

   Drain the chickpeas, reserving about half a cup of cooking liquid. Add the warm chickpeas to the tahini base. Process for four to five minutes, stopping to scrape down the sides twice. The hummus should become very smooth, almost whipped in texture. Add ice water one tablespoon at a time if needed to achieve a consistency that holds soft peaks but spreads easily.

5. 5

   Stream in the olive oil

   With the processor running, pour the olive oil through the feed tube in a slow, steady stream. Add the cumin now if using. Process another thirty seconds until fully incorporated. Taste and adjust the salt and lemon. Good hummus should taste bright and balanced, never heavy.

6. 6

   Fold in the herbs

   Tear the herbs roughly, discarding any tough stems. Reserve a small handful for garnish. Pulse the remaining herbs into the hummus just a few times, leaving visible flecks of green throughout. You want their presence felt, not obliterated. Let things taste of what they are.

7. 7

   Serve with intention

   Transfer the hummus to a wide, shallow bowl. Use the back of a spoon to create swoops and wells in the surface. Pool good olive oil generously in the valleys. Scatter the reserved herbs over the top. Finish with flaky sea salt. Serve with warm flatbread, raw vegetables, or simply a spoon and good company.

   Hummus is best served at room temperature. If chilled, let it sit out for thirty minutes and refresh with another drizzle of oil before serving.

Chef Tips

• •Find tahini from a Middle Eastern market if you can. The quality is often superior and the price is honest. Look for brands made from hulled sesame seeds with nothing added.
• •Your olive oil will be tasted directly here, not cooked. Choose something you would happily drink from a spoon. A fruity, peppery oil from a producer you trust makes all the difference.
• •Save the chickpea cooking liquid. It freezes well and adds body to soups and stews. Waste is a sign of disconnection from the food.
• •In summer, add a handful of fresh mint alongside the parsley. In cooler months, try roasted garlic instead of raw for a mellower, sweeter hummus.

Advance Preparation

• •Chickpeas can be cooked up to three days ahead and refrigerated in their cooking liquid. Drain and bring to room temperature before blending.
• •Finished hummus keeps refrigerated for up to five days. The flavor deepens as it sits. Refresh with olive oil and a squeeze of lemon before serving.
• •For entertaining, make the hummus the day before and add fresh herbs just before serving to preserve their aliveness.

Frequently Asked Questions

Nutrition Information

1 serving (about 60g)