Servings 6
A three-day process that delivers restaurant-quality hummus. Day 1 is for soaking overnight. Day 2 is for cooking and then cooling over night. Day 3 is for blending hummus. The patience is worth it!
Ingredients:
2 1/2 cups dried chickpeas
1 gallon cups water for soaking (approximately)
1 tbsp baking soda
3/4 cup tahini
1/3 cup cold water
1 tsp salt
3 ice cubes
3/4 tsp citric acid
2 tbsps olive oil, to serve
2 Campari tomatoes, seeds only (optional)
Directions:
Day 1: Soak the chickpeas: Place all of the dried chickpeas in a large bowl with 8 1/2 cups of water for soaking (approximately). Add baking soda and stir to combine. The water should cover the chickpeas by at least 3 inches (they will expand significantly). Leave to soak at room temperature overnight.
Day 2: Cook the chickpeas: Drain and rinse the soaked chickpeas. Transfer to a large pot and add 8 1/2 cups of water for cooking (approximately)(a ratio of roughly 1 part chickpeas to 4 parts water). Bring to a boil, then reduce to a strong simmer. Skim the white foam from the surface continuously for the first 15 minutes. Simmer until very soft: Cook for 1 hour to to 90 minutes, skimming occasionally, until the chickpeas are very soft, some skins are breaking down, and the cooking liquid has turned a deep golden-hay color. A chickpea should crush completely between your fingers with no resistance.
Cool overnight: Remove from heat and leave the chickpeas to cool completely in their cooking liquid. Transfer the whole pot to the fridge and leave overnight. Cooling in the liquid is what gives the chickpeas their final depth of flavor.
Day 3: Blend the hummus: Drain 3 cups of cooked chickpeas, re serving a little cooking liquid. Add chickpeas to a food processor or blender with 3 ice cubes,1tsp of salt, and the citric acid. Blend on the highest speed, scraping down the sides as you go. The mixture should become a very smooth, creamy paste with zero graininess.
Add tahini: With the processor running, add the tahini and 1/3 cup of cold water. Continue blending on high, scraping the sides as needed, until completely smooth and uniform.
Chill: Transfer hummus to a container and refrigerate until it reaches 41°F before serving. Keeps in the fridge for up to 5 days.
To Serve: Warm the chickpeas. Place 1 cup of cooked chickpeas, reserved for serving, in a small saucepan with a splash of water. Warm gently over medium heat, stirring occasionally, until heated through. Drain with a slotted spoon.
Plate and finish: Spoon the hummus into a shallow rimmed bowl. Using the back of a large spoon, create a well in the center, sweeping the hummus up around the edges into a rim. Spoon the warm chickpeas into the well. Drizzle with 2 tbsps of olive oil, to serve, scatter the seeds of 2 Campari tomatoes, seeds only, and finish with 1 pinch of salt. Add chilli flakes or harissa if you like heat.