Low Iodine Classic Hummus Plate

Total time9 hr 50 min

Prep time20 min

Cook time1 hr 30 min

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Ingredients

4 servings

For the hummus

1 cup dried chickpeas
1 tsp baking soda, divided
½ cup tahini, well-stirred
Joyva Sesame Butter Tahini - 15 Oz Krinos Specialty Food Sesame Tahini - 16 Oz Mighty Sesame Co. Paste Ground Sesame Organic Vegan Fine Tahini Bottle - 10.9 Oz Once Again Organic Sesame Tahini - Salt Free, Unsweetened Artisana Organics Raw Tahini Sesame Seed Butter
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3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, minced
½ tsp ground cumin
¾ tsp kosher salt, plus more to taste
3–5 tbsp ice water

For serving

3 tbsp extra-virgin olive oil, divided
½ tsp smoked paprika
2 tbsp fresh flat-leaf parsley, finely chopped
4 pita breads, warmed
¼ tsp crushed red pepper flakes (optional)

Instructions

1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 tsp of the baking soda and soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size.
2
Drain and rinse the soaked chickpeas. Transfer them to a large saucepan, add the remaining 1/2 tsp baking soda, and cover with fresh cold water by 2 inches. Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce the heat to a steady simmer. Cook uncovered for 60–90 minutes, until the chickpeas are very soft — they should crush easily between two fingers with no resistance at the center.

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