Directions

Slow (soak & cook dried garbanzo beans)

1. In a large bowl, combine 8 cups of cold water, the dried garbanzo beans and 2 tablespoons of salt.

2. Let soak at least 12 hours, or overnight.

3. In a large stockpot over high, bring 10 cups of water and the baking soda to a boil.

4. Drain the soaked chickpeas and add to the pot.

5. Return to a simmer, then reduce heat to medium and cook uncovered until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.

Slow and Fast

1. Set a mesh strainer over a large bowl and drain the cooked or canned chickpeas into it.

2. Reserve ¾ cup of the chickpea water / juice from the can.

3. Let sit for 1 minute to let all liquid drain.

4. (If using canned garbanzo beans, rinse with cold water).

5. Set aside 2 TBSP of garbanzo beans.

6. Place the rest of garbanzo beans in food processor. Add 1 tsp salt.

7. Process for 3 minutes.

8. Stop the processor and add 3/4 cups of tahini.

9. Continue to process until the mixture has lightened and is very smooth, about 1 minute. Scrape the sides and bottom of the processor bowl with a rubber spatula.

10. With the machine running, add the ¾ cup of cooking or canned liquid and the lemon juice. Process until combined.

11. Taste and season with salt.

12. Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center.

13. Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley and paprika.