Hummus Mashaushe (Galilean Hummus)

Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.

1½ cups dried chickpeas, soaked overnight, drained
½ cup tahini
¾ cup extra-virgin olive oil
¼ cup lemon juice, freshly squeezed
2 tsp. ground cumin
2 cloves garlic, peeled
1 small red Thai chile, stemmed and seeded
sea salt

Bring chickpeas and 4 cups water to a boil in a 4 qt saucepan. Reduce heat to medium-low and cook, covered, until chickpeas are very tender, 1-1½ hours. Drain, reserving ½ cup cooking liquid; cool to room temperature.

Transfer all but ¾ cup chickpeas to a food processor with the tahini, oil, juice, cumin, garlic, chile, and salt; purée until smooth. Add reserved cooking liquid and continue to purée until airy in consistency, about 5 minutes. Transfer hummus to a serving dish. Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.

Makes 3 cups.