– Dried chickpeas – Baking soda – Tahini – Lemon juice – Garlic cloves – Ground cumin – Kosher salt – Black pepper – Ice water – Extra virgin olive oil – Lemon peel
Frst, soak and cook the dried chickpeas if you haven’t done so already. Cook until very soft. first, Or, if you’re using canned chickpeas, boil them in water with a little baking soda for a few minutes to help them soften.
Drain, then transfer to a food processor while still warm. Blend the chickpeas until you’re left with a thick puree. Now add the tahini, lemon juice, garlic, cumin, kosher salt, and pepper. Blend again and slowly stream in the ice water as the machine is running.
Once it’s smooth and creamy, give the hummus a taste and add more seasonings or lemon juice as needed. Make the lemon-garlic topping before serving the hummus. Heat the oil in a skillet over medium heat, then add the garlic and cook until it’s golden. Add the lemon zest and cook for another 30 seconds.
Dress and serve the hummus. Spoon the hummus onto a large serving plate. Use the back of the spoon to make waves on the top and/or a well in the center. Add the garlic-lemon topping and finish with a drizzle of the reserved oil, chopped flat-leaf parsley, and paprika or Aleppo pepper.