Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and drained
- ½ teaspoon baking soda
- ¼ cup fresh lemon juice (or more to taste)
- 1 garlic clove
- 1 teaspoon kosher salt
- ½ cup tahini
- 2–4 tablespoons ice water
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
Instructions:
Place the chickpeas in a medium saucepan, add the baking soda, and cover with several inches of water. Bring to a boil over medium-high heat, then continue boiling for about 20 minutes, or until the chickpeas look swollen, their skins are falling off, and they are very soft. Drain through a fine-mesh strainer and rinse under cold water for about 30 seconds. Set aside.
Meanwhile, in a food processor, combine the lemon juice, garlic, and salt. Process until the garlic is finely chopped. Let the mixture sit for 10 minutes to mellow the garlic flavor.
Add the tahini to the food processor and blend until the mixture becomes thick and creamy.
While the food processor is running, slowly drizzle in 2 tablespoons of ice water. Add more ice water if the tahini seems too thick or dry.
Add the cumin and cooked chickpeas. Drizzle in the olive oil and blend until the hummus is completely smooth, scraping down the sides of the bowl as needed.
Transfer the hummus to a serving bowl and garnish with olive oil, Hungarian paprika, or any toppings you like.
Storage:
Hummus keeps well in the refrigerator for up to 1 week.