Soak the chickpeas in a bowl with cold water at least twice their volume. Leave overnight in the fridge.
Next day, drain chickpeas and then add into a pot with 7 cups of water. Bring to a boil then let it simmer for 30-40 minutes. While the chickpeas are cooking, skim off any skin or foam that floats to the top. The chickpeas are fully cooked when they are tender and can break easily when pressed between your fingers.
Drain the chickpeas. Reserve at least 1/2 a cup of cooking liquid.
In a food processor, add the garlic, lemon juice, and the salt. Process until the garlic becomes a paste.
Add the chickpeas into the processor with the garlic and process for an additional 4 minutes
After 4 minutes, add the tahini, olive oil, and cumin. Then process until smooth an additional 2-3 minutes. If the hummus is too thick, start adding the reserved cooking liquid one tablespoon at a time. This will help thin out the hummus without diminishing the flavor.
Taste and readjust the flavors until you find the perfect balance between all the flavors. Transfer the hummus to a bowl and cover and place in the refrigerator. Serve the hummus chilled and garnished with paprika, cumin, and olive oil.
1 1/4 cups Dried Chickpeas
1/2 Cup of Tahini
Juice from 2 Lemons
4 Garlic Cloves
2 tbsp. Olive Oil
1 tsp. Sea Salt
Tips and Tricks
In order to achieve the smoothest and tastiest hummus, you must peal the chickpeas. The skins have no flavor and they also don’t allow the hummus to process and become as smooth. To peel the cooked chickpeas, wait until they are cool to the touch and then with your thumb and finger apply pressure to the chickpea. With a little bit of pressure the skin will just pop off and you are on to the next one. This will averagely take around 10 minutes but is worth it in the end!