Hummus

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See original recipe at: basmaty.com

kept bymayoush
recipe bybasmaty.com

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Ingredients:

• 400 g (2 cups) dry chickpeas
• 150 g (½ cup) tahini (sesame paste)
• 150 g (¾ cup) ice cubes
• Salt to taste
• Juice of 2 lemons
• ¼ tsp baking soda

Soak the chickpeas in water for 24 hours at room temperature.
Drain the chickpeas and transfer to a large pot with 4 litres of water, bring to a simmer over medium heat then immediately reduce the heat to low and add the baking soda. Leave simmering gently 1½ to 2 hours uncovered. To check if ready, take one chickpea and crush it with your fingers; there shouldn’t be any resistance. Drain and set aside to cool.
Mix the tahini and ½ of the ice cubes in a mixer; then add the lemon juice and a pinch of salt. Pulse until smooth.
Add the chickpeas and mix 10 minutes. Add the rest of the ice cubes while pulsing.
Transfer the hummus to a bowl, cover with plastic wrap and chill in the fridge for 6 hours.
Arrange the hummus on a serving dish, drizzle some olive oil on top and serve with Lebanese bread.

See original recipe at basmaty.com