1 cup dried chickpeas, soaked overnight in lots of cold water with one tablespoon baking soda
½ cup ice cubes
¼ cup tahini
2 cloves garlic
¼ cup yogurt
¼ cup lemon juice
Extra virgin olive oil paprika or cayenne pepper, to garnish
After soaking the chickpeas overnight, discard the soaking water and replace with new cold water. Place the chickpeas with the water in a saucepan over medium to medium-high heat and bring to a boil. Skim off the foam that comes to the surface. Lower the heat to a simmer and cook the chickpeas until tender, for approximately one hour. When cool enough to handle, rub off as any skins as you can. Using a slotted spoon, remove ½ cup of cooked chickpeas for garnish. Scoop out the remaining chickpeas and place them in a food processor.
Start the machine and add the ice cubes, tahini, garlic, yogurt and lemon juice. (the ice cools the hummus, helps break down the chickpeas and makes the hummus creamy.) Add the salt and taste, adjusting by adding more lemon if you like. The mixture should be creamy and a little runny. It will thicken when you put it in the fridge until it is ready to serve. Spread the hummus onto small, shallow plates and use a spoon to make a deep groove. Drizzle on the olive oil. Garnish with the reserved chickpeas and a sprinkle of paprika. Serve with fresh, warm pita bread and plenty of vegetables for dipping.
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