Have a healthy Ramadan with one of your favourite mezze classics, hummus recipe.
8 ounces dried chickpeas (about 1 cup)
1 tablespoon baking soda
7 large cloves garlic, peeled
1/2 cup extra-virgin olive oil, divided
1/2 cup cold tahini, divided
1/4 cup fresh lemon juice plus 1 tablespoon, divided
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cumin, plus more for garnish
1/4 cup chopped flat-leaf parsley
Paprika for garnish
Soak chickpeas in 2 inches of water with baking soda and allow to sit overnight. Drain and rinse chickpeas and pan well before covering them with 2 inches fresh water. Add garlic and bring to a boil. Continue to boil until the chickpeas are tender, approximately 25 to 40 minutes. Reserve 3/4 cup of the cooking water, then drain and rinse the chickpeas and garlic and set the colander over a bowl. Refrigerate the chickpea mixture and reserved cooking water separately for 3 hours. Combine the chickpeas, 6 of the garlic cloves and 1/2 cup of the reserved cooking water in a food processor (or blender) with 1/4 cup oil, 1/4 tahini and 1/4 cup lemon juice, salt and cumin. Process until creamy. Transfer to a serving bowl. Puree the remaining 1/4 cup of oil and 1/4 tahini with the remaining garlic clove, 2 tablespoons of the cooking water and 1 tablespoon lemon juice until smooth. Make a small well in the center of the hummus and spoon in the tahini-lemon mixture. Sprinkle with cumin and paprika, if desired, and garnish with parsley.