Nutrition per serving may change if servings are adjusted.
6 ounces dried chickpeas (about ¾ cup)
1 tablespoon baking soda
½ cup extra-virgin olive oil, plus more for garnish
½ cup tahini
6 cloves garlic
1 teaspoon lemon zest
¾ cup lemon juice
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground pepper
Chopped fresh shiso leaves & dried calendula petals for garnish
Place chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Boil chickpeas, baking soda and water for 2 minutes. 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 ¾ cup of the cooking water, then drain and rinse the chickpeas.
Combine the chickpeas, the reserved cooking water, oil, tahini, garlic, lemon zest, lemon juice, paprika, salt and pepper in a food processor. Process until smooth, scraping down the sides once or twice. Refrigerate the hummus until chilled but not cold, about 1 hour. Serve topped with more oil, shiso and dried calendula petals, if desired.
122 calories;9 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 3 g protein; 55 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 39 IU vitamin A; 5 mg vitamin C; 16 mg calcium; 1 mg iron; 119 mg sodium; 104 mg potassium