Homemade Hummus Made w/Dried Chickpeas by Yelena Strokin, Cooking Melangery
  • 2cups dried chickpeas, soaked overnight
  • 5-6 garlic cloves
  • 2teaspoons pink himalayan salt
  • 1/3cup tahini paste (sesame seed paste)freshly squeezed lemon juice from 1 lemon
  • 1 lemon
  • 1/2cup liquid from cooked chickpeas
  • 1/2cup extra virgin olive oil(our lemon olive oil or spicy harissa olive oil would work well here, too!)
  • 2tablespoons ground cumin
  • 1teaspoon smoked paprika
For garnishes
  • sesame seeds
  • zahtar spice blend
  • fresh herbs
  • extra virgin olive oil
  1. Put chickpeas in a bowl, add water and soak in cool place for 12 hours or overnight. Drain and rinse well.
  2. Place chickpeas in a saucepan with fresh water to cover. Bring to boil, cover and cook over low heat for about 1 hour. Drain, and reserve some cooking liquid. Place the chickpeas immediately in ice cold water, that way it’s easy to peel them…..If you remove the skins from the chickpeas before you grind them you get a much better creamy texture. It takes a few extra minutes, but it is so worth it.
  3. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Adjust flavor and consistency with cooking liquid, and add salt if necessary. Hummus should be thick and smooth…. Spread puree in a shallow serving dish, swirling with back of a spoon. Drizzle extra virgin olive oil in center and garnish with paprika, sesame seeds and herbs, or Zahtar spice blend. Serve with Yelena’s homemade pita bread.