Hummus Abu Ghosh
Submitted by Gabby
The trick to perfect hummus is using top quality tahini. Don't forget to soak the chickpeas overnight before preparing the hummus.
Type of Recipe:
Pareve
Prep Time:25 minutes (soak overnight)
Cook Time:2-3 hours
Servings:
Ingredients
- 1 pound 2 ounces small dry chickpeas
- 1 tablespoon plus 1/2 teaspoon baking soda
- 1 cup raw top quality tahini
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, crushed
- salt to taste
Instructions
Soak the chickpeas overnight in a large bowl of cold water with one tablespoon of baking soda.
Drain and rinse the chickpeas and put them in a large pot. Add water until it reaches 1 inch above chickpeas. Add the remaining baking soda and bring to a boil.
Cook covered over low heat for about 2-3 hours, until the chickpeas are very soft.
Cool slightly, drain and save the cooking liquid.
Put the chickpeas in a food processor, add 2/3 cup of the tahini and process until almost smooth. If paste is too thick, add a few tablespoons of the cooking liquid.
Season with lemon, garlic and salt; taste and adjust the seasoning.
For a richer creamier version, add the remaining tahini and process until the hummus is completely smooth and fluffy.
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