Hummus from 'Jerusalem'

Makes 2 cups

overnight soak + 1 hr 15 min

Creamy chickpea purée made with tahini, lemon, and garlic; cooked chickpeas are processed until silky smooth.

prepSoak chickpeas overnight in cold water
250 g dried chickpeas	Cook chickpeas with baking soda, simmer 20–40 min	Drain, process chickpeas to stiff paste	Add tahini, lemon, garlic, salt & ice water, process 5 min until creamy	Rest covered 30 min, chill up to 2 days
1 tsp baking soda
1 cup plus 270 g light tahini paste
60 ml freshly squeezed lemon juice
4 cloves garlic, crushed
1 1/2 tsp salt
100 ml ice-cold water

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