Ingredients
Equipment
Method
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they are quite soft.
- In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside. You do not need to peel the chickpeas for this recipe.
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture is thick and creamy. Stop to scrape down any tahini stuck to the sides and bottom of the processor as needed.
- While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale, and creamy. If your tahini was extra-thick, you might need to add 1 to 2 tablespoons more ice water.
- Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as needed, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as needed. You may want to add another 1/4 teaspoon salt for more flavor and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter, and use a spoon to create swooshes on top. Top with your choice of garnishes, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Nutrition
Notes
If you cook the chickpeas until they are very soft, you will achieve a smoother final texture for your hummus.