Israeli Hummus with Paprika and Whole Chickpeas
"Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. "Hummus is the hardest thing to get right," he says. "It has to be rich, creamy and mildly nutty." To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them. While Americans now flavor hummus with everything from pureed red peppers to fresh herbs, Solomonov says among the fanciest garnishes you can find in Israel are whole chickpeas, paprika, and lemon-spiked tahini, used for hummus masabacha...."
INGREDIENTS
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1/2 pound dried chickpeas
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1 tablespoon baking soda
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7 large garlic cloves, unpeeled
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1/2 cup extra-virgin olive oil
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1/4 teaspoon ground cumin, plus more for garnish
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1/2 cup tahini, at room temperature (see Note)
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1/4 cup plus 1 tablespoon fresh lemon juice
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Salt
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Paprika, for garnish
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1/4 cup chopped parsley
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Pita bread, for serving
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