Method

Step 1  

Add the chickpeas to a large pot and cover with a generous amount of water. Bring the pot to a boil and skim off any foam that floats to the top. Reduce the heat and simmer the chickpeas until very tender. Remove the pot from the heat and let the chickpeas sit in the water until needed. 

 Step 2  

Combine the lemon juice and garlic and let the garlic macerate for 10 minutes. Strain the mixture through a sieve and discard the garlic. 

Step 3  

Add the garlic-lemon juice to the cup of a blender along with the tahini and iced water. Blend until smooth and creamy. Add the cumin and Smoked Mushroom Garum, and use a slotted spoon to add the chickpeas to the blender. Blend to combine, and then increase the speed and start blending while adding the chickpea cooking liquid gradually to loosen the mixture as needed. Continue to blend for several minutes and keep adding the chickpea liquid to keep the mixture the viscosity of a thick, creamy salad dressing (the hummus will thicken significantly when cold). Pour the hummus into a bowl or container and refrigerate until completely chilled. 

Step 4 

Transfer the chilled hummus into the desired serving vessels and drizzle generously with the Cep Oil. Shower the hummus with the chopped parsley and sprinkle with cayenne pepper.