Traditional Hummus

Instructions

1. Soak Chickpeas: Soak 500g of dry chickpeas in a large volume of water overnight or all day. They will double in volume.
2. Cook Chickpeas: Drain and rinse chickpeas. Season with 1 teaspoon of cumin seeds and 1 teaspoon of baking soda. Cover with water 5cm above the chickpeas, bring to a boil, and cook on medium heat for about 45 minutes, covered.
3. Make Tahini (Optional): For homemade tahini, toast 200-300g of golden sesame seeds if not already golden. Blend in a food processor, stopping to scrape the edges occasionally, adding 2-3 tablespoons of neutral vegetable oil if needed, until a very fluid texture is achieved.
4. Prepare Lemon Juice: Squeeze fresh lemon juice to get 10cl.
5. Cool and Peel Chickpeas: To cool chickpeas quickly, plunge them into a large bath of cold water and remove as many skins as possible for a smoother texture.
6. Blend Chickpeas: Blend the cooked chickpeas with 100g of ice cubes until smooth.
7. Add Tahini and Seasonings: Incorporate 200g of tahini, the lemon juice, 3 cloves of garlic, and 1 tablespoon of salt. Blend until very smooth.
8. Serve: Serve the hummus with a generous drizzle of olive oil, and optionally sprinkle with cumin, paprika, and parsley.