This velvety dip takes its signature flavor from tahini, a nutty-tasting sauce of crushed sesame seeds.
- 1 tsp. baking soda
- 6 cloves garlic, crushed
- 1 1⁄4 cups plus 3 1/2 tbsp. tahini, preferably Achva brand
- 1⁄2 cup plus 2 tbsp. fresh lemon juice
- Kosher salt, to taste
- 2 tbsp. extra-virgin olive oil, plus more for garnish
- 1⁄8 tsp. sumac or paprika, for garnish
- 1 tsp. finely chopped flat-leaf parsley, for garnish
- Sliced pickles, for garnish
- Pita, for serving
- 5 oz. dried chickpeas
In a medium bowl, combine chickpeas with 6 cups cold water and stir in baking soda; cover and let soak overnight. Drain chickpeas, transfer to a 2-qt. saucepan, and cover with 6 cups fresh water. Cover and bring to a boil over medium-high heat and cook until very tender, 40-50 minutes. Remove pan from heat and let cool slightly.
Drain chickpeas, reserving cooking liquid. To the bowl of a food processor, add chickpeas and 5 cloves garlic and process for 2 minutes. Add 3⁄4 cup of the cooking liquid, along with 1 1⁄4 cups tahini, 1⁄2 cup lemon juice, and 2 tbsp. olive oil; season with salt. Process, stopping occasionally to scrape down the sides of the bowl, until the mixture is very smooth, about 8 minutes. Cover with plastic wrap; refrigerate until flavors have melded, about 4 hours.
Bring hummus to room temperature. Finely chop the remaining clove of garlic and sprinkle with salt. Using the side of a knife, scrape the garlic against the work surface while chopping occasionally to make a paste; set aside. In a small bowl whisk together the remaining tahini, lemon juice, 3 1⁄2 tbsp. ice water, and the garlic paste until the mixture is creamy; season with salt and set aside.
To serve, place hummus in a bowl and make a small indentation in the middle using the back of a spoon. Pour the reserved tahini mixture into the indentation and garnish hummus with olive oil, sumac or paprika, parsley, and pickles. Serve with pita.