White Bean Hummus

Instructions

Combine salt, baking soda, and 8 cups of water in a large saucepan and stir until the salt is dissolved. Add beans, cover, and soak at room temperature for at least 8 hours or up to 24 hours.

Bring the beans (still in soaking liquid) to boil over high heat, skimming off any foam that rises to surface. Reduce the heat to medium-low and simmer until the beans are very tender (some beans will blow out), 1 to 1 1/2 hours. Drain the beans in a colander and set aside.

In a food processor, pulse 1/2 cup lemon juice, 1/3 cup water, garlic, and 1 teaspoon salt until the garlic is finely chopped, about 20 pulses. Transfer to a small bowl and let sit for at least 10 minutes or up to 30 minutes. Strain the lemon juice mixture through a fine-mesh strainer back into the processor, and discard the solids.

Add the tahini to the processor and process until smooth and well combined, 45 to 60 seconds. Scrape down sides of the bowl and add the cumin and beans. Process until the mixture is very smooth, 3 to 4 minutes. Season with salt to taste and adjust consistency with up to 2 tablespoons additional water as needed. (Hummus can be refrigerated for up to 5 days; bring to room temperature before serving and stir in 1 tablespoon warm water to loosen hummus texture if necessary.)

Toss the parsley, dill, olives, oil, and remaining 2 teaspoons lemon juice together in a small bowl. Season with salt to taste.

Transfer hummus to a serving bowl and place the herb salad in the center. Sprinkle pepitas, sunflower seeds, and sesame seeds over top and drizzle with extra oil. Serve.

Sides