1/2-3/4teaspoonSea Saltfine, plus a little more to taste
2-4teaspoonsIce wateror more as needed
1TBSPOlive oilextra virgin
1-4teaspoonPaprikasmoked, for garnish
Place the chickpeas in a medium saucepan and sprinkle in 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’ skins are falling off.
In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
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 can seep in, about 15 minutes.
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary so that everything ends up well combined.
While running the food processor, drizzle in 2 tablespoons ice water, 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 of ice water.)
Add the cumin and the drained 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 necessary, about 2 minutes. Add more ice water by the tablespoon if necessary until the mixture is creamy.
Scrape the hummus into a serving bowl or platter.
Store leftovers in the fridge for up to 1 week.
This hummus will keep for 1 week in the refrigerator.
Amount Per Serving (1 g)
Calories 78Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 59IU1%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: 30+ Easy Dip Recipes You Can't Stop Eating