Here's how hummus is made traditionally. Chickpeas get soaked, cooked and ideally peeled. This method requires a little more time compared to the fast method using canned chickpeas, but you'll be rewarded with the smoothest chickpea puree ever.
Soak chickpeas in the threefold amount of water overnight (at least 12 hours). Drain and rinse well before cooking in the threefold amount of water for about 1 hour. Drain chickpeas, reserving 1/2 cup of the cooking water.
Optional but highly recommended for extra smooth and creamy hummus: peel chickpeas by squeezing each chickpea gently between your fingers and removing the skin.
To the bowl of a food processor add chickpeas (optional: reserve 5-10 for serving), garlic, tahini, lemon juice, cumin and salt and blend until smooth. If necessary, add some of the reserved cooking water and continue to blend until desired consistency is reached. Taste the mixture and add more salt, garlic or lemon juice to taste.
Transfer hummus to a bowl and garnish with olive oil, sumac/ paprika and parsley. Serve right away.
Keeps well in the fridge for a few days, too.
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