- 1/2 pound dried chickpeas
- 1 tablespoon baking soda
- 7 large garlic cloves, unpeeled
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon ground cumin, plus more for garnish
- 1/2 cup tahini, at room temperature
- 1/4 cup plus 1 tablespoon fresh lemon juice
- Paprika, for garnish
- 1/4 cup chopped parsley
- Pita bread, for serving
- Cover the dried chickpeas in a bowl with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
- Add the chickpeas and the garlic cloves to a medium saucepan, cover with 2 inches of fresh water and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
- Puree the chickpeas in a food processor with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
- Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
- Make an indent in the center of the hummus with a ladle. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.