Soom's Best Hummus Ever
¾ cup dried garbanzo beans
2 tsp baking soda, divided
6 cloves garlic, peeled and roughly chopped
Juice from 2 lemons, about ½ cup
½ tsp kosher salt + more to taste
1½ cups Soom Premium Tahini
About ¾ cup water, plus more until desired consistency is achieved
½ tsp ground cumin
To serve: olive oil, freshly chopped parsley, paprika
Place the dried chickpeas in an air-tight glass container. Fill the vessel with at least 3 inches of cold water and 1 tsp baking soda. Leave on the counter or place in the fridge for at least 12 hours. It will make just over 1½ cups hydrated chickpeas.**
After soaking, place hydrated chickpeas in a pot with at least 2 inches of water. Add 1 tsp baking soda and bring to a boil. Once the water has boiled, reduce heat to a simmer. Skim the foam and discard.
After 10 minutes, check to see if the chickpeas are still fairly firm and that the skin has loosened. If so, drain the chickpeas, run under cool water and cool slightly. Begin peeling the chickpeas so that the skin comes off. Discard the skins. This ensures a perfectly smooth, creamy, and fluffy hummus.
After peeling the chickpeas, transfer back to the same pot. Fill the pot with at least 2 inches of fresh water. Cook the chickpeas for an additional 30-40 minutes. The mushier, the better.
Drain the chickpeas, rinse under cold water, and let the chickpeas cool. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until the garlic is finely chopped. Allow the mixture to rest so the garlic flavor can mellow, about 10 minutes. Pour the mixture through a fine-mesh strainer and discard the garlic chunks. This step prevents the harsh taste of garlic from overpowering the hummus.
Add 1½ cup tahini to the food processor and blend until the mixture is thick and creamy. Make sure to stop and scrape down any tahini stuck to the sides and bottom of the processor as necessary. The tahini will seize up. Add ¼ cup ice-cold water at a time until reaching ¾ cup, blending until the mixture is super smooth, creamy, and pale. It should be on the thicker consistency, but feel free to add more ice-cold water 1 Tbsp at a time. Stir in ½ tsp ground cumin.
Add in cooled chickpeas and process, scraping down the sides of the processor as necessary. Taste and adjust as necessary.
To serve, scrape the hummus into a serving bowl or platter, and use a spoon to create a swoosh on top. Top with a drizzle of olive oil, fresh chopped parsley, and a pinch of paprika.
Leftover hummus keeps well in the refrigerator in an air-tight container for up to 5 days. When ready to eat leftover hummus, add in 1 Tbsp ice-cold water and a sprinkle of salt.
**If you prefer to use canned chickpeas: Since canned chickpeas are already hydrated, you don’t need to soak them. However, you should still peel and boil them until they’re super mushy, about 40 minutes. 3/4 cup of dried chickpeas = 1½ cups hydrated chickpeas, so use 1½ cups of the canned chickpeas.
We suggest using premium products, including Soom Premium Tahini, Burlap and Barrel spices, and Rancho Gordo garbanzo beans to achieve restaurant -quality hummus.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher