Jerusalem Hummus

Ingredients

• 250 g Dried Chickpeas
• 1.5 tsp Baking Soda
• 180 g Tahini
• 2 pcs Garlic
• 1 pcs Lemon
• 2 tsp Kosher Salt
• 120 ml Ice Water
• 2 tbsp Olive Oil
• 0.25 tsp Ground Cumin
• 0.25 tsp Paprika
• 1 tbsp Parsley

Method

1. In a large bowl, cover {dried_chickpeas} with plenty of cold water, stir in some {baking_soda}, and let them soak until fully swollen and the skins begin to loosen.
2. Drain and rinse the soaked {dried_chickpeas}, then add them to a pot with fresh water and more {baking_soda}. Bring to a gentle simmer over medium heat, skim the foam, add {kosher_salt}, and cook until the {dried_chickpeas} are very soft, the skins are falling away, and they mash easily between your fingers.
3. Finely grate {garlic} and mash it with {kosher_salt}, then stir in {lemon} so the sharpness softens while the {dried_chickpeas} finish cooking.
4. While the {dried_chickpeas} are still hot, transfer them to a food processor with {tahini} and the {garlic} and {lemon} mixture. Blend until thick, then stream in {ice_water} and more {kosher_salt} until the hummus turns pale, warm, and almost whipped.
5. Spoon the {hummus} onto warm plates, carve a well with the back of a spoon, then finish with {olive_oil}, {ground_cumin}, {paprika}, and {parsley}. Add a final squeeze of {lemon} and serve at once while still warm.