I decided it was time to update our hummus recipe, because we have changed our own recipe over the last few years. This version does not require a Vita-mix to make your own tahini, but it does require access to a store that sells tahini. The best tahini is usually found at an Arab specialty market, but markets like Whole Foods also sell it.
Thorough research, which included eating hummus in numerous places around Tel Aviv, exchanging tips with fellow hummus makers, and receiving requests from people who do not have a Vitamix, and a lot of experimentation, led to the following winning recipe:
1 cup dry chickpeas
1 tsp baking soda
3 garlic cloves
1 cup tahini paste
1/3rd fresh Jalapeño pepper
1 tsp salt
paprika, ground cumin
1. Soak the chickpeas overnight
2. Drain the soaked chickpeas, and cook in plenty of water, with 3 garlic cloves and 1 tsp baking soda, until soft (about 40 minutes, but will vary according to beans)
3. IMPORTANT! The baking soda will cause a stiff foam to collect on top of the boiling water. SKIM THIS FOAM OFF AND DISCARD. This is the magic secret process for good hummus.
4. Drain the of beans, set aside the cooking liquid
5. Set one cup of cooked chickpeas aside, and place the rest in a food processor
6. Add the tahini, the juice of one lemon, salt, very little ground cumin, Jalapeño, and 1.5 cups of the cooking liquid
7. Blend until you get smooth consistency. Add liquid if necessary
8. Pour the fresh hummus into 3 bowls. Sprinkle the whole beans, set aside in step 5, on top
9. Add olive oil and the juice of one lemon on top. Sprinkle with Paprika.