Adeena Sussman's Magical Hummus
Serves: 4 cups
Cooked Chickpeas:
  • 1⅓ cups dried chickpeas
  • 1 teaspoon baking soda
  • 1⅓ cups cooked chickpeas
  • 1½ teaspoons kosher salt
  • 1½ teaspoons citric acid (available in kosher grocery stores under the name sour salt)
  • 1-2 cloves garlic, optional
  • 1 cup ice water
  • 1¾ cups tahini paste
  • cooked chickpeas, optional, for serving
  • olive oil, optional, for serving
Cook the chickpeas:
  1. Place chickpeas in a large bowl. Add enough water to cover by about 4 inches. The chickpeas will absorb a lot of the water. Cover and refrigerate for 24 hours.
  2. After 24 hours, the chickpeas will have plumped up a bunch. Drain them well and add to a pot.
  3. Add enough water to cover by about 2 inches (6 cups) and the baking soda. Bring to a boil, then remove the foam that rises to the top. Reduce heat to simmer, but make sure the water is still moving. Cook the chickpeas for about 20 minutes, until cooked through but not falling apart. Set aside ¼ cup to use for a garnish.
  4. Continue to cook the chickpeas for 45-55 minutes, until the water is cloudy and gelatinous and the chickpeas are starting to disintegrate. Remove from heat and divide into 3 portions, each 1⅓ cups.
Prepare the Hummus:
  1. Combine one portion of cooked chickpeas, salt, citric acid and garlic clove in the bowl of a food processor. Process for a minute or two, until very creamy.
  2. With the food processor running, drizzle in half of the tahini paste and half of the ice water. Process for a minute, until creamy.
  3. Repeat the processes, drizzling in the remaining tahini paste and ice water. Continue to process for a minute or so, until very combined and creamy.
  4. Transfer to an airtight container and refrigerate for 4-8 hours, until firmed up.
  5. To plate, spread hummus on a plate or in a bowl. Top with chickpeas and drizzle with olive oil.
Recipe by Overtime Cook at