Creamy Cumin Hummus
3/4 cup dried chickpeas
1/2 tsp baking soda
3 cloves garlic, 2 smashed, 1 finely grated
1 dried red chile (such as a chile de arbol)
1 bay leaf
1/3 cup (or more) fresh lemon juice
Kosher salt and freshly cracked black pepper
1 cup tahini
1/3 cup olive oil
1 tsp. ground cumin
- Combine chickpeas and baking soda in a medium bowl and cover with about 2” cold water. Let sit for between 8 – 12 hours.
- Drain chickpeas and rinse well, then place in a large saucepan along with the 2 cloves smashed garlic, chile, and bay leaf. Cover with about 2″ cold water, then bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35-45 minutes. Drain, reserving about 1 cup cooking liquid. Discard garlic, chile, and bay leaf.
- Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit about 5 minutes. Add tahini and 1/2 cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. Taste hummus and season with salt and more lemon juice if needed.