Hummus Bi Tahini (from rouxbe.com)

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  2 ½ cup or 410g

• Sesame butter

  Seeds, tahini, type of kernels unspecified

  ½ cup or 120g

• Salt

  Table

  1 tbsp or 18g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  ¼ cup or 61g

• Cumin Ground

  Member's Mark

  ½ tsp or 1g

• Baking soda

  Leavening agents

  2 ¼ tsp or 10g

Directions

1. *For the chickpeas, it’s best to cook your own, rather then using canned. If cooking your own chickpeas, soak the chickpeas over night — cover the chickpeas with double their volume of water and add 1 1/2 teaspoons of baking soda. Let re-hydrate overnight. The baking soda helps the skins to become soft, which in turn produces a much smoother hummus. To cook the chickpeas, drain them and then add them to a medium pot and cover with double their volume of water. Add the remaining 3/4 tsp of baking soda and bring to a boil. At this point, turn down the heat and let the chickpeas cook over a very low simmer — about 2 hours or so, or until they are soft and easy to mash. If needed, as the chickpeas cook, top them up with water so they are fully covered. Once done, drain the chickpeas, but SAVE all of the cooking liquid.
2. To make the hummus, first purée the garlic in a food processor. Note that roasted garlic can also be used. Next, add the still WARM chickpeas—reserving some for garnish—tahini and spices (if using). Pulse a few times and then add the fresh lemon juice, salt and purée again. With the machine running, slowly add either some of the cooking liquid and/or a bit of olive oil. The final consistency will depend on how you like your hummus, but typically it is served somewhat soft/runny but still hold it’s shape. If making it the more traditional/runnier hummus, you may need to use quite a bit of the cooking liquid—just add it slowly and check the consistency from time to time, to ensure you don’t make it too runny. To serve the hummus, spread the hummus out in a shallow bowl or plate and drizzle the surface with a bit of extra-virgin olive oil (if using) and sprinkle with a bit of paprika and garnish with the reserved chickpeas. Serve either warm or cold with some pita bread or vegetables. Optionally, the hummus can be garnished with some finely diced onions and some roughly chopped parsley. This hummus go particularly well with many of these delicious plant-based Greek recipes: Tzatziki, Lemon Potatoes, Briam, Baked Beans | Plaki, Dolmades, Pita Bread and Plant-Based Chick’n Souvlaki.