Turkish Hummus

Ingredients

• 8 ounces dried chickpeas (1 cup)
• Kosher salt
• ½ teaspoon baking soda
• 4 tablespoons extra-virgin olive oil, divided
• 1½ teaspoons Aleppo pepper (see headnote)
• 2 medium garlic cloves, smashed and peeled
• ½ cup tahini
• ½ cup lemon juice
• ¾ teaspoon ground cumin
• Sliced sour pickles, chopped or sliced fresh tomatoes, finely chopped or thinly sliced red onion and/or chopped toasted walnuts, to serve
• Chopped fresh flat-leaf parsley, to serve

Instructions

1. 1. Soak the dried chickpeas in salted water for 12 to 24 hours.
2. 2. Drain and simmer with baking soda until very tender; reserve cooking liquid.
3. 3. Warm olive oil with Aleppo pepper to make the red finishing oil.
4. 4. Process warm chickpeas with garlic, tahini, lemon juice, cumin, olive oil, and cooking liquid until smooth.
5. 5. Drizzle with Aleppo oil and finish with desired garnishes and parsley.