Ingredients:

  • 1 can (15 oz / 425g) Chickpeas (garbanzo beans), drained and rinsed
  • 0.5 tsp (2.5g) Baking soda
  • 0.5 cup (120ml) High-quality Tahini
  • 0.25 cup (60ml) Freshly squeezed lemon juice
  • 1 medium clove Garlic, finely minced or grated
  • 0.5 tsp (3g) Ground cumin
  • 0.5 tsp (3g) Fine sea salt
  • 3 tbsp (45ml) Ice Cold Water
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 pinch smoked paprika or sumac
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the drained chickpeas in a saucepan with the baking soda. Cover with water by 2 inches. Bring to a boil, then reduce to a simmer for 20 minutes until chickpeas are overcooked and falling apart.
  2. Drain the chickpeas and run cool water over them. Rub vigorously between your hands to loosen the skins. Discard the skins that float to the top or slip off.
  3. In a food processor, combine the tahini and lemon juice. Process for 1 minute, scrape the sides, and process for another 30 seconds to aerate the mixture.
  4. Add minced garlic, cumin, and sea salt. Process for 30 seconds until fully integrated.
  5. Add the peeled, softened chickpeas to the processor. Blend for 2 minutes straight until the mixture is thick.
  6. While the processor is running, drizzle in the ice-cold water one tablespoon at a time. Continue blending until the hummus transforms into a pale, fluffy, and ultra-creamy texture.
  7. Taste and adjust for salt or lemon. Blend one final time for 30 seconds. Serve topped with olive oil, paprika, and fresh parsley.