Michael Solomonov's Hummus-Masbacha
- 1 lb dry chickpeas
- 1 tbsp baking soda
- 1 whole head of garlic with the skin on, plus one clove with the germ removed
- Approximately 4 oz of fresh-squeezed lemon juice
- 1 lb unhulled sesame paste
- 4 oz grape seed oil
- 6 oz extra virgin olive oil (preferably from Turkey or Israel)
- 1/4 cup Italian parsley, chopped
- Kosher salt
- Ground cumin
- To make the hummus, cover the chickpeas and baking soda with at least double their volume of water and soak, refrigerated, for 18 hours.
- Drain the chickpeas and rinse thoroughly in cold water.
- Place the chickpeas in a large pot with the whole head of garlic and cover with water.
- Bring the water to a boil and reduce the heat to low.
- Simmer the chickpeas over low heat for approximately three hours, or until very tender.
- Drain the chickpeas, reserving one cup of the cooking liquid and one cup of whole chickpeas.
- Discard the garlic bulb.
- In the bowl of a food processor, add 12 ounces of the sesame paste and the cooked chickpeas.
- Puree the mixture with the grape seed oil and two ounces of lemon juice, adding enough reserved cooking liquid to achieve a smooth, creamy consistency.
- Season to taste with kosher salt and ground cumin.