Hummus

Ingredients

chickpeas rinsed and drained

1 can (15 oz)

baking soda

1/2 tsp

lemon juice fresh-squeezed

1/4 cup

garlic roughly chopped

1 clove

salt fine sea

1/2 tsp

tahini

1/2 cup

ice water

2 tbsp

cumin ground

1/2 tsp

olive oil extra-virgin

1 tbsp

Method

1. 01Place chickpeas in a medium saucepan with baking soda. Cover with water by several inches, bring to a boil over high heat, and boil 20 minutes until chickpeas are bloated, skins falling off, and very soft.20 min
2. 02Drain chickpeas in a fine-mesh strainer and rinse under cool running water for 30 seconds. Set aside.
3. 03In a food processor, combine lemon juice, garlic, and salt. Process until garlic is very finely chopped, then let rest 10 minutes to mellow the garlic.10 min
4. 04Add tahini to the food processor and blend until thick and creamy, scraping down the sides as needed.
5. 05With the processor running, drizzle in 2 tablespoons ice water. Scrape down and blend until ultra smooth, pale, and creamy. Add 1 to 2 tablespoons more ice water if needed.
6. 06Add cumin and drained chickpeas to the food processor. With the processor running, drizzle in olive oil and blend until super smooth, about 2 minutes, scraping down the sides. Add more ice water by the tablespoon if needed.
7. 07Taste and adjust. Add more salt for flavor and more lemon juice for zing as desired.
8. 08Scrape hummus into a serving bowl and swirl with a spoon. Top with garnishes and serve.