Hummus
This hummus is a small-batch dip built from dried chickpeas rather than canned ones. Cooking the chickpeas yourself, with the garlic simmered right in the pot, gives a softer, mellower garlic flavor than raw cloves would. Four large cloves and five tablespoons of lemon juice keep the taste sharp and bright, while the olive oil and tahini make it rich. Soak the chickpeas the night before and the rest takes under an hour.
Instructions
Cover the dried chickpeas with plenty of water and leave them to soak overnight.
Drain the chickpeas, rinse them well, and put them in a saucepan. Add just enough fresh water to barely cover them.
Chop the garlic and add it to the pan along with the salt.
Cook the chickpeas until they are tender, which takes about 30 minutes. They should crush easily when pressed between your fingers. Set them aside to cool.
Put the cooled chickpeas in a blender with the olive oil, lemon juice, and tahini. Purée until the mixture is completely smooth.
Make it personal.
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