Cookbook:Hummus I

| Middle Eastern cuisines | Hummus

Ingredients

 * 1 cup dry chickpeas
 * Water
 * 1 teaspoon baking soda
 * 2–3 cloves of garlic
 * 1 teaspoon salt
 * Tahini and water, to make a paste
 * Ground cumin
 * Fresh, coarsely-cut coriander leaves
 * Salt to taste

Procedure

 * 1) The night before you plan to cook, combine the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6–12 hours.
 * 2) Rinse.
 * 3) Add the rinsed chickpeas to 3 cups of water, along with the garlic and 1 teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a slotted spoon to remove as many of the skins as you can from the water.
 * 4) Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste.
 * 5) Pour out the water. If desired, some can be reserved to add later, for extra flavor.
 * 6) Mash the chickpeas by pressing them through a pasta sieve or use a food processor.
 * 7) Let it cool for 10 minutes.
 * 8) Add tahini and water until you get the right consistency.
 * 9) Season with salt, ground cumin, and coriander leaves.

Notes, tips, and variations

 * Fresh lemon juice can be substituted for some of the water
 * Some cooks add tahini concentrate and lemon juice, instead of diluted tahini.
 * Serve with any combination of olive oil, tahini, za'atar, roast pine nuts, and/or French fries.