With this creamy tahini paste with cumin recipe, do not be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super smooth and graceful taste.
Have This!
- Three-fourth cup dried chickpeas
- Half teaspoon baking soda
- Three garlic cloves ( Two smashed and one finely grated)
- One dried red chile
- One bay leaf
- Half fresh lemon juice
- Kosher salt
- Two cup tahini
- Half cup olive oil
- One teaspoon ground cumin
Do This!
- Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover.
- Cover and let sit 8–12 hours.
- Drain chickpeas, rinse and place in a large saucepan along with smashed garlic, chile, and bay leaf.
- Pour in cold water to cover and bring to a boil over medium-high heat
- Drain, reserving about one cup cooking liquid.
- Pluck out and discard garlic, chile, and bay leaf.
- Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about five minutes.
- Add tahini and half cup ice water and process until smooth.
- With the motor running, slowly stream in oil.
- Season with another large pinch of salt.
- Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about two minutes.