Black Chickpea Hummus
Servings
3cups
Servings
3cups
Instructions
  1. Place the chickpeas in a bowl with enough water to cover them by two to three inches and allow to soak 8 hours.
  2. Drain off the soaking liquid, transfer the chickpeas to a pot and cover with enough cold water to cover by at least three inches. Bring to a boil and immediately reduce to a gentle simmer. Continue simmering until the chickpeas are tender, about 2 hours. Drain, reserving 2 cups of the cooking liquid. (You won’t need all of it.)
  3. Combine the chickpeas in a food processor with the tahini, lemon juice, garlic, salt and 1 cup plus 2 tablespoons of the cooking liquid. Run the machine until the mixture is fully pureed, stopping several times to scrape down the sides.
  4. Place a spoon in the tahini and lift it straight up. The mixture should be thick enough to take time to fall off the spoon, and not so thick that it falls in one big clump. It should ribbon slightly. If it is too thick, add more of the cooking liquid, one tablespoon at a time, testing between additions.
  5. Place the hummus in a shallow bowl and draw a concentric spiral in the surface with a spoon. Drizzle the well with the extra virgin olive oil and sprinkle with fresh parsley.