(Alternatively, to quick-soak: Bring the chickpea mixture in the saucepan to a boil.
Boil for 2 minutes.
Remove from heat, cover and let stand for 1 hour.)
Drain the chickpeas and rinse well.
Rinse out the pan.
Return the chickpeas to the pan and cover with 2 inches fresh water.
Bring to a boil.
Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes.
Reserve about 3/4 cup of the cooking water, then drain the chickpeas.
Set aside 2 tablespoons of the prettiest chickpeas for garnish.
Rinse the remaining chickpeas and garlic and set the colander over a bowl.
Refrigerate the chickpea mixture, reserved cooking water and pretty chickpeas separately overnight.
Transfer to a serving bowl.
Make an indention in the center of the hummus and spoon in the tahini-lemon mixture.
Sprinkle the hummus with cumin and paprika, if desired.
Garnish with the reserved whole chickpeas and parsley.
Garnish just before serving.
Tahini is a thick paste of ground sesame seeds.
Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
Sadaf is one of our favorite brands–it’s nutty, creamy and never bitter.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
