- Pour the chickpeas into a large bowl; cover with boiling water and let soak for 1 hour. Drain and pat dry.
- Place chickpeas in a large pot on medium heat, sprinkle with the baking soda to coat them. Warm and stir them for 3-4 minutes, then cover with cool water.
- Increase to high heat till liquid comes to a boil, reduce heat to medium- low until the water simmering. Cook the chickpeas until soft, 45 minutes – 2 hours. Remove from the heat and roughly stir the chickpeas to loosen as many skins as possible to get them afloat. Tilt the pot, using a slotted spoon try to skim off as many skins as you can and discard. Carefully pour off the cooking water through a strainer into a bowl catching more skins and reserving 1 cup of the cooking liquid. Remove any remaining skin by gently rubbing them off between your fingers, discard.
- Chill the chickpea cooking liquid for 2 hours.
- Cut the fresh garlic clove in half lengthwise making sure there is no green sprouting, if there is discard and fins a more firm clove. Mince.
- Add minced garlic and chickpeas into a food processor and pulse for a few minutes until it forms a thick, smooth paste.
- While the machine is running, gradually add in the tahini, salt, and lemon juice, processing until well incorporated, stopping to scrape the sides when needed.
- Continue to puree adding in the chilled chickpea liquid 1 tablespoon at a time till the hummus as reached a lighter color. Taste as you go adding more lemon or salt when needed, make sure not to add too much liquid because you want it to stay thick.
- Plate in a shallow bowl, use the back of the spoon to make a dip and turning the plate getting closer to the edge of the rim. Generously drizzle with olive oil and sprinkle zaatar.
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