Israeli Hummus with Paprika and Whole Chickpeas

By patticakes

Ingredients

• 1/2 LB. dried chickpeas
• 1 TBS baking soda
• 7 large garlic cloves, unpeeled
• 1/2 cup ev olive oil
• 1/4 ts ground cumin
• 1/2 cup tahini at room temperature
• 1/4 cup plus 1 TBS fresh lemon juice
• salt
• paprika for garnish
• 1/4 cup chopped parsley
• Pita bread for serving

Preparation

Step 1

In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the bakng soda. Refrigerate overnight. Drain and rinse them under cold water.

In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer about 40 minutes over low heat until the chick peas are tender. Drain, reserving the cooking liquid and 2 TBS of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.

Puree the chickpeas 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, with 1/4 cup each of the tahini and lemon juice and process until creamy. Season with salt and transfer to a serving bowl.

Wipe the bowl of the food processor and add the remaining 1/4 cup tahini, 1/4 cup olive oil, 2 TBS of the cooking water,1 TBS lemon juice, garlic glove and puree.

Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle with cumn and paprika. Garnish with the reserved whole chickpeas and the parsley. Serve with pita bread.