For truly authentic and luxuriously smooth hummus, it's best to start with dried chickpeas, which are soaked and then cooked with baking soda. This trick aids in the breakdown of the skins, which is crucial for achieving a silky texture.
The ratio of tahini to chickpeas is higher in Israeli-style hummus, increasing its depth of flavor and creaminess. Never put olive oil directly into the hummus; it's only for garnish.
Drain and rinse the soaked chickpeas (12 hours). Place them in a pot, add the baking soda, and cover with fresh water.
Bring to a boil. Skim off any foam that forms on the surface.
Reduce the heat and simmer until the chickpeas are extremely soft—to the point of falling apart and the skins separating (60-90 minutes).
Drain, but reserve about 1 cup of the hot cooking liquid. The chickpeas should be kept hot—blend them while they are still warm.
In a food processor, combine the tahini paste, lemon juice, garlic, and 1/2 tsp of salt.
Blend for about 1 minute. The tahini mixture will seize up and darken—this is normal.
While blending, add 4 tbsp of ice water (or 2-3 ice cubes). The mixture should lighten again and form a creamy, fluffy paste (this takes 1-2 minutes).
Add the hot, cooked chickpeas to the tahini base (reserve a few for garnish).
Blend continuously for 4-5 minutes. Occasionally scrape down the sides of the processor to ensure everything is well combined.
If the hummus is too thick, slowly add the reserved hot cooking liquid by the tablespoon until you achieve an ultra-smooth and light consistency.
Taste and add the remaining salt, and additional lemon juice if desired.
Transfer the hummus to a shallow bowl and create a swirl or well in the center with a spoon.
Chill in the refrigerator for at least 30 minutes. The flavor improves after resting.
Before serving, drizzle with extra virgin olive oil, sprinkle with spices, whole chickpeas, and parsley. Serve with warm pita bread.