Silky Chickpea and Tahini Dip from Dried Chickpeas

What you need

• 250 g (1 1/4 cups) dried chickpeas
• 1 tsp baking soda, divided
• 120 g (1/2 cup) tahini, well stirred
• 4 tbsp lemon juice, from about 1 1/2 lemons, plus more to taste
• 2 cloves garlic
• 1 tsp salt, plus more to taste
• 1/2 tsp ground cumin
• 3 tbsp extra virgin olive oil, for serving
• sweet paprika, for serving
• 1 tbsp chopped parsley, for serving

Method

Restated from the original video

1. 1

   Rinse the chickpeas, put them in a large bowl with 1/2 tsp of the baking soda and cover with plenty of cold water. Leave to soak overnight, about 12 hours.

2. 2

   Drain and rinse the chickpeas, then put them in a large pot with the rest of the baking soda and cover by about 5 cm (2 in) of fresh water.

3. 3

   Bring to a boil, skim off the foam, then simmer until the chickpeas are very soft and crush easily between two fingers, 60-90 min. Top up with water if needed.

4. 4

   Drain, saving a mug of the cooking water, and leave the chickpeas to cool for 10 min. Set aside a spoonful of whole ones for the top.

5. 5

   Blend the garlic with the lemon juice and salt in a food processor for 30 seconds, then let it sit for a few minutes to soften the garlic's bite.

6. 6

   Add the tahini and cumin and blend until thick and pale. Add 3-4 tbsp of ice-cold water and blend until smooth and creamy.

7. 7

   Add the warm chickpeas and blend for 3-4 min, scraping down the sides once, until completely smooth. Loosen with a little of the reserved cooking water if it is too stiff.

8. 8

   Taste and adjust with more salt or lemon juice.

9. 9

   Spread the hummus in a shallow bowl, making a swirl with the back of a spoon.

10. 10

    Fill the swirl with the olive oil, scatter over the reserved chickpeas, then dust with paprika and sprinkle with parsley.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.