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FAST: 1½ hours
Slow: 6¾ to 7¼ hours 15 minutes active
This Israeli-style hummus has a smooth, almost sour cream-like consistency, and since it is not seaoned with raw garlic or laden with excessive olive oil, the headline flavor is the nuttiness of the chickpeas and tahini. Tahini can be found near the peanut butter or in the international aisle at most supermarkets. Look for a brand made from toasted sesame seeds; we like Kevala, but Soom and Aleppo are good, too. Make sure to stir the tahini well before measuring. Like natural peanut butter, it separates on standing and requires stirring to incorporate the oil on top with the solids at the bottom. For a few flavorful twists on hummus, see the recipes below.
cup (about 8 ounces) dried chickpeas, rinsed and drained
teaspoon baking soda
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