Hummus

Ingredients

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1/2 cup well-stirred tahini
• 1/3 cup fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil, divided
• 1/2 cup very cold water, divided; up to 1/4 cup is optional for texture
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 6 cups water, for softening the chickpeas
• 1/2 teaspoon baking soda

Method

1. 1

   Step 1. Allow about 50 minutes: 15 minutes preparation and blending, 30 minutes heating and softening, and 5 minutes draining and cooling. Use a 4-quart saucepan, fine-mesh strainer, 7-cup or larger food processor and spatula. Stir the tahini thoroughly in its jar before measuring. A 10-minute garlic-lemon rest overlaps the chickpea cooking.

2. 2

   Step 2. Put the drained chickpeas in the saucepan with the 6 cups water and baking soda. Bring to a boil, then simmer uncovered for 15–20 minutes, skimming foam if needed, until a chickpea collapses when pressed with a fork and the skins loosen. Lower the heat if foam rises. Drain, rinse under cool running water for 30 seconds, then drain for 5 minutes; do not process piping-hot chickpeas.

3. 3

   Step 3. Meanwhile, process the lemon juice, garlic and salt until the garlic is finely minced. Let stand for 10 minutes while the chickpeas cook. Add the tahini and cumin; process for 1 minute, scraping the bowl. Add 1/4 cup cold water and blend until pale and creamy; initial thickening is normal.

4. 4

   Step 4. Add the softened chickpeas and 3 tablespoons oil. Process for 2–4 minutes, scraping the bowl twice, until smooth and airy. Add the remaining cold water 1 tablespoon at a time, only as needed for a soft, spoonable puree; it firms as it cools. Pause if the motor needs a rest. Do not fix a stiff texture by adding unmeasured extra oil.

5. 5

   Step 5. Spoon into a serving bowl, make a shallow swirl and finish with the remaining 1 tablespoon oil and paprika. Divide into twelve small dipping portions.

6. 6

   Step 6. Refrigerate promptly in a covered container at 40°F or below and use within 3–4 days. Keep at 40°F or below; refrigerate within 2 hours of serving, or 1 hour above 90°F. This fresh garlic-and-oil dip is not shelf-stable.