Ingredients:

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 teaspoon Baking Soda
  • 1/2 cup Ice Cubes or Ice Water (must be very cold)
  • 1/2 cup good quality, runny Tahini
  • 1/4 cup Fresh Lemon Juice
  • 1 small Garlic Clove
  • 1/2 teaspoon Fine Sea Salt (or to taste)
  • 2 tablespoons Extra Virgin Olive Oil (for drizzling)
  • Pinch of Smoked Paprika or Sumac (for garnish)

Instructions:

  1. If using canned chickpeas, place them in a saucepan with the baking soda and enough water to cover by 2 inches. Bring to a simmer and cook gently for 15-20 minutes until they are extremely soft. Drain thoroughly.
  2. While warm, gently rub the chickpeas between two clean kitchen towels to encourage the skins to slip off. Discard the skins. (This step is crucial for silkiness.)
  3. In the food processor, combine the tahini, lemon juice, garlic, and salt. Process for 2 minutes, scraping down the sides. The mixture will seize up and become pale and thick.
  4. Add the warm, drained chickpeas to the tahini mixture. Process for 3-4 minutes, scraping down the sides frequently.
  5. With the motor running, slowly drizzle in the ice-cold water or drop in the ice cubes one at a time. Process continuously for another 4-6 minutes until the mixture is light, fluffy, and completely smooth.
  6. Taste the hummus and adjust seasoning, adding more salt or lemon juice as necessary.
  7. Transfer the hummus to an airtight container and chill in the fridge for at least 30 minutes to allow the flavors to meld and the texture to set.
  8. To serve, spoon the chilled hummus into a shallow bowl, create a swirling well with the back of a spoon, drizzle generously with olive oil, and sprinkle with smoked paprika or sumac.