Ingredients:

  • 1.5 cups cooked chickpeas, drained and rinsed
  • 0.5 tsp baking soda
  • 0.5 cup premium tahini
  • 0.25 cup fresh lemon juice
  • 1 small clove garlic, peeled and smashed
  • 0.5 tsp fine sea salt
  • 0.5 tsp ground cumin
  • 3 tbsp ice-cold water
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Place drained chickpeas in a small saucepan with baking soda. Cover with water by two inches. Bring to a boil, then reduce to a simmer for 20 minutes until chickpeas are falling apart and mushy. Drain and rinse under warm water.
  2. While chickpeas simmer, combine lemon juice and smashed garlic in a small bowl. Let sit for 10 minutes to mellow the garlic's flavor, then strain out the garlic solids if a smoother texture is desired (optional).
  3. In a food processor or high-speed blender, combine the lemon juice, tahini, salt, and cumin. Process until the mixture is thick and creamy.
  4. Add the overcooked chickpeas to the processor and blend for several minutes until the mixture is very smooth.
  5. While the motor is running, drizzle in the ice-cold water. Continue blending until the hummus lightens in color and achieves a fluffy, whipped consistency.
  6. Transfer to a bowl, create a well in the center, and drizzle with high-quality extra virgin olive oil. Garnish with paprika or fresh parsley as desired.