Even though I recently discovered the amazing Restaurant-Style Hummus recipe, I saw this in a recent issue of Eating Well and felt like I had to try it. It uses dried beans and is extremely complicated - why wouldn't it make the best hummus ever in the world?
Well, it didn't. It took FOR EV ER to make. I covered the stove in starch when boiling them. My refrigerator smelled funny as the beans soaked. I used up the rest of the tahini I had in the house to make a nice big double-batch, and... was completely disappointed. I'm sure the guy who makes this for his restaurant is a hummus champion. I'm sure I just didn't do it right. But it wasn't worth it, even if it was done right. I'm going to stick to the other hummus recipe from now on.
Double Tahini Hummus
8 ounces dried chickpeas (about 1 cup)
1 tablespoon baking soda
7 large cloves garlic, peeled
1/2 cup extra-virgin olive oil, divided
1/2 cup cold tahini, divided
1/4 cup fresh lemon juice plus 1 tablespoon, divided
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cumin, plus more for garnish
Paprika for garnish
1/4 cup chopped flat-leaf parsley
Place chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Bring the chickpea mixture in the saucepan to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.)
Drain the chickpeas and rinse well. Rinse out the pan. Return the chickpeas to the pan and cover with 2 inches fresh water. Add garlic. Bring to a boil. Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes.
Reserve about 3/4 cup of the cooking water, then drain the chickpeas. Set aside 2 tablespoons of the prettiest chickpeas for garnish. Rinse the remaining chickpeas and garlic and set the colander over a bowl. Refrigerate the chickpea mixture, reserved cooking water and pretty chickpeas separately overnight.
The next day, combine the chickpeas, 6 of the garlic cloves and 1/2 cup of the reserved cooking water in a food processor (or blender) with 1/4 cup each oil, tahini and 1/4 cup lemon juice, salt and cumin. Process until creamy. Transfer to a serving bowl. Puree the remaining 1/4 cup each oil and tahini with the remaining garlic clove, 2 table-spoons of the cooking water and 1 tablespoon lemon juice until smooth.
Make an indention in the center of the hummus and spoon in the tahini-lemon mixture. Sprinkle the hummus with cumin and paprika, if desired. Garnish with the reserved whole chickpeas and parsley.
Make Ahead Tip : Cover and refrigerate hummus (without garnishes) for up to 5 days. Garnish just before serving.