Homemade Hummus is one of the best things on earth. It's easier than you think to make also. And I'm not referring to the homemade hummus made from canned chickpeas. I want you to cook those chickies yourself! It's worlds of a difference. Here is served with a delicious lemony tahini sauce, soft boiled egg, and tons of everything bagel spice. Get those pitas ready for dipping! —Danielle Oron
Place the dried chickpeas in a large glass or plastic bowl and cover with at least 6 cups of cool water. Leave on the counter top for at least 12 hours or over night.
Drain and place the soaked chickpeas in a large stock pot and cover with 8-10 cups of water. There should be at least 3-inches of water above the chickpeas.
Turn the heat down to medium-low and simmer, uncovered, for 35-45 minutes. You should be able to mash the chickpeas with your fingers when they’re ready. Turn the heat off and set aside to cool to room temperature.
Once cooled, drain the chickpeas SAVING AT LEAST A HALF CUP OF COOKING LIQUID! Make sure to drain the chickpeas as well as possible to be sure that you get a nice thick hummus.
Place the chickpeas in a food processor. Process until a thick paste forms, about a minute of two adding a bit of the liquid that the chickpeas cooked in to loosen it up a bit.
Add the garlic clove and process again until smooth.
Add the sesame paste, lemon juice, cumin and salt and process again on high. If the hummus is too thick, slowly stream in a little of the chickpea cooking liquid to loosen it up. You may not need to add any liquid at all.
Taste for seasoning and adjust with salt and lemon juice.
Tahina Sauce, everything Bagel Spice, & Finishing
For the tahina sauce: In a medium sized bowl, whisk together the sesame paste, water, garlic, lemon juice and a healthy pinch of salt. Keep on whisking, it will come together!
For the everything bagel spice: In a small bowl, combine the poppy seeds, toasted sesame seeds, garlic flakes, onion flakes, and maldon or coarse salt.
For the soft boiled eggs: Bring a pot of water to a rolling boil. Slowly lower in the eggs and immediately set a timer for 6 1/2 minutes. Prepare an ice bath for the eggs. As soon as the timer goes off, transfer the eggs to the ice bath. Allow them to cool for at least 3 minutes before peeling. Peel carefully.
To plate: Using a large spoon, plate the hummus on each serving dish, making a well in the middle of the hummus with nice sides. Pour in some of the tahina sauce. Gently lay the eggs onto each plate. Drizzle a decent amount of olive oil around the plate. Season with a dash of paprika… for prettiness. Then garnish the egg and surrounding area with the toasted pine nuts and everything bagel spice. Enjoy!