• prep: 24 hr 30 min
• cook: 1 hr
• total: 25 hr 30 min

servings:

This recipe is simple and the results are perfect, but here's the real coup: Most from-scratch hummus recipes involve simmering the chickpeas for 1 1/2 to 2 hours. Ottolenghi and Tamimi's are done in 20 to 40 minutes. How? See step 2. Briefly cooking the soaked chickpeas directly with baking soda scruffs up the skins and allows them to cook much faster and puree smoother. (Without having to peel the chickpeas by hand.) Recipe adapted slightly from Jerusalem (Ten Speed Press, 2013)

• 1 1/4 cups dried chickpeas
• 1 teaspoon baking soda
• 6 1/2 cups water
• 1 cup plus 2 tablespoons tahini (light roast)
• 4 tablespoons freshly squeezed lemon juice
• 4 cloves garlic, crushed
• 6 1/2 tablespoons ice cold water
• 1 pinch salt, to taste
• 1 dash good-quality olive oil, to serve (optional)

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