Never buy hummus again

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Soak the dried chickpeas overnight (8 hours) in cold water with ½ teaspoon baking soda. Drain and rinse.
2. Put the chickpeas in a medium saucepan with ½ teaspoon baking soda and 6 cups (1.4 L) water. Bring to a boil over medium-high heat, cover, then reduce heat to keep a rapid simmer for 30 minutes.
3. Uncover, add 1 teaspoon kosher salt and cook 10 to 15 more minutes, until the chickpeas are very soft and squash easily. Drain well.
4. Blend the drained chickpeas in a food processor for 1 to 2 minutes until smooth, scraping down the sides as needed.
5. Add the tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt and black pepper to taste. Blend while slowly streaming in ice water, 1 tablespoon at a time. After 6 tablespoons, check the texture and add more water until smooth and creamy. Taste and adjust salt, garlic, cumin or lemon juice.
6. For the topping, warm the olive oil in a medium frying pan over medium heat. Add the sliced garlic and cook for 2 to 2½ minutes, stirring, until just golden. Add the lemon peel strips for 30 seconds more.
7. Remove from heat and strain, keeping the oil. Move the garlic and peel to a plate and sprinkle with flaky salt.
8. Spread the hummus in a shallow dish. Make a well in the center, pour in the reserved oil, and top with the fried garlic and lemon peel, parsley, and paprika or Aleppo pepper. Serve with warm pita.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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