Hummus Bi'Tahineh
Chickpea & Sesame Dip
Hummus bi'tahineh is among the most recognizable dishes of the Levant, and it earns its place on nearly every Palestinian table. The name simply means chickpea in Arabic, and the dish is a silky puree of chickpeas and sesame tahini, brightened with lemon and a little garlic. Cooking dried chickpeas from scratch and slipping off their skins gives you a dip that is especially smooth and creamy, the kind you want to scoop up with warm bread and good olive oil.
Method
Place the dried chickpeas in a bowl, cover generously with water, stir in the baking soda, and soak 4 to 8 hours, until mostly softened.
Drain and rinse, then transfer to a pot and cover with fresh water.
Bring to a boil, reduce to a simmer, and cook about 1 hour, until very soft. Skim off any foam and top up with water as needed.
Drain and rinse again. The skins should be loosening; rub the chickpeas between your hands under running water to slip off as many skins as possible for a smoother dip.
Crush and finely chop the garlic.
Add the chickpeas, garlic, tahini, lemon juice, cumin, and salt to a food processor. Blend until very smooth, scraping down the sides now and then and adding a splash of water if needed.
Spread into a bowl, drizzle with olive oil, and dust with paprika. Serve with warm pita.
Cook’s notes
- Removing the chickpea skins is the surest route to an ultra-smooth, restaurant-style hummus.
- When time is short, use two 15-oz cans of chickpeas and simmer them briefly with the baking soda to soften.
- Blend in a little cold water or an ice cube for a fluffier texture.
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