Learn how to prepare smooth, flavorful hummus from scratch using simple ingredients and Chef Jean-Pierre's method for perfectly cooked chickpeas and rich seasoning. Serve it with warm toasted pita bread for a delightful appetizer or snack.
Soak 14 oz of dried chickpeas overnight in water to allow them to double in size.
Drain the soaked chickpeas and rinse them well under cold water until the water runs clear.
Place the chickpeas in a pot and cover with at least 2 to 3 inches of cold water.
Add 4 to 6 garlic cloves and salt to taste.
Bring to a boil, then reduce the heat and simmer gently for about 45 minutes, until the chickpeas are tender and the garlic is soft.
Drain the cooked chickpeas and rinse again with cold water. Soak them briefly in cold water to loosen their skins.
After a few minutes, skim off and discard the chickpea skins that float to the surface for a smoother hummus texture.
Transfer the peeled chickpeas to a food processor.
Add 1/4 cup tahini, about 2 oz lemon juice, a pinch of cayenne pepper, 1/2 teaspoon cumin, and approximately 2 to 2.5 tablespoons of lemon-infused olive oil.
Add a few ice cubes or some cold water to help chill and smooth the mixture.