Ingredients:

  • 1 (15 oz) can Canned Chickpeas (Garbanzo Beans), drained, reserving liquid
  • 1 teaspoon Baking Soda
  • Water (Enough to cover chickpeas)
  • 1/2 cup High-Quality Tahini Paste
  • 1/4 cup Fresh Lemon Juice
  • 1/4 cup plus 2 tablespoons Cold Water or Ice Water
  • 1 teaspoon Kosher Salt
  • 2 large Garlic Cloves, peeled and roughly chopped
  • 1/2 teaspoon Ground Cumin
  • 1 tablespoon Extra Virgin Olive Oil (optional, for processing)
  • 2 tablespoons Extra Virgin Olive Oil (for serving)
  • Pinch Smoked Paprika or Sumac (for garnish)
  • 1 tablespoon Chopped Fresh Parsley (optional, for garnish)

Instructions:

  1. Drain the chickpeas and rinse thoroughly. Place them in the saucepan, cover with water, and stir in the baking soda. Bring to a boil, then reduce heat and simmer vigorously for 10 minutes. The skins will start to float and disintegrate.
  2. Drain the chickpeas immediately and run cool water over them to stop the cooking process. Rub the chickpeas gently with your hands to separate any remaining skins. Discard the skins. Set the warm, peeled chickpeas aside to cool slightly.
  3. In the bowl of the food processor, combine the tahini paste, lemon juice, and salt. Process for about 30 seconds until the mixture thickens and turns pale.
  4. While the processor is running, slowly drizzle in the 1/4 cup of ice water (60 ml). Continue processing for 1 to 2 minutes. The mixture should become smooth, light, fluffy, and significantly paler, indicating a successful emulsion.
  5. Add the garlic and cumin to the tahini emulsion and process for 15 seconds to combine.
  6. Add the warm, peeled chickpeas to the food processor. Process initially for 1 minute until a very thick paste forms. Scrape down the sides.
  7. Process continuously for 3 to 5 minutes. If the mixture looks too thick, add the remaining 2 tablespoons of ice water (or reserved chickpea liquid) one tablespoon at a time until the hummus is perfectly smooth and creamy. This longer processing time is key to achieving truly Silky Smooth Hummus.
  8. Taste the finished hummus. Adjust salt, lemon juice, or add a splash of olive oil for richness if required.
  9. Transfer the hummus to an airtight container. Refrigerate for at least 1 hour (preferably longer). Chilling allows the flavors to meld and the hummus to firm up slightly.
  10. Before serving, spoon the hummus onto a shallow plate, creating a smooth well in the center. Drizzle generously with high-quality olive oil and garnish with smoked paprika or parsley.