This recipe for hummus takes a little more time due to the use of dried chickpeas instead of canned, but apparently, the canned increases the opportunity for ... uhhh ... gas. I've never tested that, but it's probably best that we stick to the slow method.
1 cup dried chickpeas
3/4 c tahini
1 tsp lemon zest
juice of 1 lemon
1 clove garlic
1/2 - 1 tsp of salt to taste
1/2 tsp ground cumin
1/2 - 1 c of cooking liquid
Soak chickpeas overnight in about 6 cups of water.
Drain and transfer to a large pot, cover with water (4-6 cups) and bring to a gentle boil for 3-5 minutes. Foam might appear on the top, skim it off because that's the dirty bits.
Add 3 teaspoons of salt to the chickpeas and simmer for 35-45 minutes, until they are so tender than you can squeeze a chickpea with your fingers.
Drain chickpeas, but reserve one cup of the cooking liquid.
Transfer chickpeas to a food processor and process it for a minute, starting to break down the the chickpeas.
Add the garlic and lemon zest. Process a bit more. Everything should start to look a little more pasty. Scrape down the sides and stir if necessary.
Add lemon juice, cumin, and salt, and tahini and blend some more. Everything should start to look a lot smoother at this point. Scrape down sides and stir more if you see the need.
Run the food processor a final time, but slowly add the cooking water. This is where you use your discretion. Add the water until the hummus is your desired smoothness. Depending on your food processor or blender, you might need to pause and stir a bit. You want the hummus to be smooth, but not like glue, so be cautious to not over water and over blend. Once you are finished, taste and determine if more salt or cumin is needed.
Enjoy with crudités, flatbread, spiced beef, crackers, and/or pretzels.
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