Steps
- Cover 250g of dry chickpeas generously with water and soak overnight. Drain, cover with fresh cold water, add ½ teaspoon of baking soda, and bring to a boil.
- Simmer for 1½ hours, then reserve a sixth of the cooked chickpeas. Cook the rest for another 1½ hours, until very soft, keeping water 4in / 10cm above them; drain, reserve the liquid, and cool.
- Measure 2 tablespoons of lemon juice. Dress the reserved chickpeas with a sixth of it, 1 teaspoon of olive oil, and salt.
- Blend the remaining chickpeas and lemon juice with 2 peeled garlic cloves, 1 pinch of ground cumin, 1 teaspoon of salt, and 150ml of cooking liquid until smooth. Add 50g of tahini and blend, loosening with more cooking liquid as needed.
- Cook 100g of unsalted butter in a saucepan over medium-high heat for about 5 minutes, until foamy, nutty, and golden brown. Strain through cheesecloth and stir in 1 teaspoon of smoked paprika and a pinch of salt.
- Spoon the hummus into a shallow dish and make a well. Add the warm butter, dressed chickpeas, and chopped parsley.