½ tsp baking soda
4 cloves of garlic
50g reserved chickpea cooking liquid
3-5 slices of long green chilli
Juice of half a lemon
Additional olive oil and parsley, to serve
Afik Gal, Miznon, Serves 4
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1. Soak the chickpeas overnight, together with the baking soda in a pot covered with water - at least four times the volume of the chickpeas. (In summer, it’s best to soak in the fridge to prevent fermentation).
2. The following morning, bring the pot to the boil over high heat. Once boiling, strain the chickpeas and wash thoroughly. Return the chickpeas to the pot and cover with water to approximately 4cm above the chickpeas. Bring to the boil once again, reduce heat, and use a spoon to periodically remove the foam until the water is clear.
3. Once the water is clear, add 3 cloves of garlic and the olive oil. Continue cooking on medium heat until the chickpeas become soft. Be careful not to let the water completely evaporate – add more water if required.
4. Once the chickpeas are fully cooked, add salt and shake the pot to gently mix together. At this point, reserve 50g of cooking liquid to use in the hummus as well as a handful of whole chickpeas. Allow to cool.
5. To make the hummus, place chickpeas, 50g of reserved cooking liquid, 1 clove of garlic, tahini, chilli and lemon juice into a stand blender, and blitz for about 30 seconds.
6. Serve on a shallow plate, spreading in circular motions with a spoon. Garnish with chopped parsley and olive oil and reserved whole chickpeas.
Afik’s tip: For best results, cook chickpeas in mineral water.