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Israeli-Style Hummus
Use canned chickpeas, simmer until soft, drain and proceed. (For restaurant-style, smooth hummus without advanced planning, canned chickpeas are your friend. Before using them in the hummus recipe of your choice, rinse them, put them in a saucepan covered with a couple inches of water, and bring that mixture to a boil. Once it's boiling, lower the heat and simmer, uncovered, for about 20 minutes, or until the chickpeas are super-soft and beginning to fall apart. Then drain the chickpeas with a mesh strainer and make the dreamiest hummus you've ever had. If you're working from a recipe that calls for canned chickpeas, this trick will make a world of a difference, but you should reduce the amount of liquid you're adding to the recipe (these chickpeas will be much more soft and wet than non-simmered canned chickpeas, creating a looser texture if you don't adjust).
Ingredients
  • 1 cup dried chickpeas
  • 2 teaspoons baking soda, divided
  • 4 garlic cloves, unpeeled
  • ⅓ cup (or more) fresh lemon juice
  • 1 teaspoon kosher salt, plus more
  • ⅔ cup tahini
  • ¼ teaspoon (or more) ground cumin
  • Olive oil (for serving)
Steps
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