Hummus With Hazelnuts

• The Chickpeas
• 2.5 cups Dried Chickpeas
• 1.5 tablespoons Baking Soda
• The Hummus
• 1 recipe amount (above) Chickpeas
• 1.5 cup skinned toasted hazelnuts
• 1.25 cups Tahini (well stirred)
• 5 cloves garlic
• 1/4 cup lemon juice
• 1 teaspoon ground cumin
• 1/2 tablespoon chopped fresh thyme leaves
• .50 cups or so olive oil
• 1/2 cup or more bean cooking liquid
• 1 tablespoon sumac + additonal for garnish
• 1 teaspoon salt
• 1/4 cup chopped fresh mint + parsely

1. Whisk baking soda in to 2 cups cold water
2. Place chickpeas in a bowl large enough to fit them leaving about 2-3 inches to the top (i do this to prevent spills because I am clumsy)
3. Pour the baking soda water over the chickpeas, add additional water to just cover
4. Refrigerate over night
5. The next day drain & rinse chickpeas, place in a pot with double their volume of cold water + baking soda and simmer over low heat till soft (2-3 hours)
6. Reserve 1 cup of cooking water
7. If you want the creamiest hummus ever...let chickpeas cool and gently rub with them with a clean kitchen towel to remove the outer skins...this TAKES FOREVER but it is worth it
8. Place chickpeas & hazelnuts in the bowl of a food processor (DON'T FORGET TO RESERVE A HANDFUL OF EACH FOR A GARNISH)
9. Add tahini, garlic, sumac, cumin, lemon juice, thyme & salt
10. Start running the food processor, when the chickpeas & hazelnuts are fairly smooth add olive oil & bean liquid alternatively while processor is running (just like you would a mayonnaise) ....taste & re-season with salt if needed
11. The end result should be a very very smooth and creamy hummus with no lumps or chunks
12. Garnish with whole chickpeas and lightly chopped hazelnuts, a healthy drizzle of olive oil, a sprinkling of chopped herbs & dusting of sumac.

chickpeas, dried chickpeas, baking soda, recipe amount, hazelnuts, tahini, garlic, lemon juice, ground cumin, thyme, olive oil, liquid, additonal, salt, fresh mint

Taken from food52.com/recipes/21042-hummus-with-hazelnuts (may not work)