Israeli Hummus with Paprika and Whole Chickpeas

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/2 pound dried chickpeas
2. 1 tablespoon baking soda
3. 7 large garlic cloves, unpeeled
4. 1/2 cup extra-virgin olive oil
5. 1/4 teaspoon ground cumin, plus more for garnish
6. 1/2 cup tahini, at room temperature (see Note)
7. 1/4 cup plus 1 tablespoon fresh lemon juice
8. Salt
9. Paprika, for garnish
10. 1/4 cup chopped parsley
11. Pita bread, for serving

1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
2. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
3. In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
4. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
5. Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.