Just whipped this up and had to share. There are so many ways of making and enjoying hummus, smooth, chunky, tangy, garlicky…here is my favorite way of making it…
1 cup, dry chickpeas
1 cup chickpea water (I will explain)
1/2 raw tahini
salt to taste
2 tablespoons olive oil
1/2 tsp of the spice you would like to use on top: sumac, za’atar, paprika
Soak the chickpeas overnight. I make sure to change out the water at least twice. The chickpeas will double in size. I ALWAYS make more than I should, so be careful to measure out just the right amount. I would say 1 cup of dry chickpeas is enough for one serving.
Once they are plumped and ready to go, place them in a pot with some new water and bring to a boil. I keep them covered and boil them until they are very tender. 15-20 minutes. Turn off heat. Pour 1 cup of the water that the chickpeas have been boiling in into a cup and then strain the rest of the chickpeas out. That water is GOLD!!! Also, set 1/4 cup of the whole boiled chickpeas aside for garnish.
Place the chickpeas into a blender with the garlic, salt, tahini, lemon juice, 1 tablespoon olive oil and half a cup of the water from the chickpeas. Blend. Now, this is up to you. You can leave it chunky. I prefer mine very creamy and nutty. So I put lots of tahini, lemon juice and chickpea water into mine. The lemon juice makes it nice and tangy and lightens it up a bit. If you want it to be smoother than just continue to add in the water.
Place in a bowl and make a little dent in the middle. Toss the chickpeas inside, drizzle with the remaining olive oil and then garnish with your spice. Serve with hot pita, toast, veggies, on a sandwich or just do as I do and spoon that puppy right into your mouth. :