I replaced the tehini in this recipe with whole sesame tehini, not only for health reasons: it's also tastier. Those in the know say that the more tehini in the recipe, the better the hummus. This is your chance to play around with the quantities of tehini, lemon juice, garlic and cumin until you achieve your perfect hummus. A friend of mine makes a habit of cooking 500 grams of chickpeas, using one third of the amount and freezing the rest along with the cooking water for the next time. That's a good idea, because the more practice you get, the better the hummus. Guaranteed.
150 grams (3/4 cup) small chickpeas, soaked for at least 24 hours in water. (replace water every few hours, can be refrigerated overnight).
1/2 cup (or more) regular or whole seed tehini
Juice from one lemon
1 garlic clove, crushed
3 tbsp olive oil
1/2 tsp salt, cumin to taste
Get to work:
+ Sieve hummus to remove cooking water and put in large pot. Add fresh water to a height slightly above the level of chickpeas and cook for 3-4 hours, until the peas are very soft (in a pressure cooker, this should take 2 hours). You can add one whole onion to the cooking water, but do not add salt.
+ Drain the chickpeas, but keep the cooking water and let cool.
+ Place chickpeas in blender (you can use stick blender or food processor), add lemon juice ,garlic, olive oil, salt, and a bit of cumin. Add the cooking water you've put aside to almost cover the chickpeas, and blend until achieving a smooth paste (the texture depends on your blender, your taste, and your patience. I made a crunchy hummus). The paste should be thin in order to blend properly.
+ Add tehini (you can add up to one cup) and continue to blend until the paste is uniform. Serve with olive oil, sweet paprika, sumac, pine nuts, or whole warm chickpeas.