To Die For Hummus
INGREDIENTS
1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
½ teaspoon baking soda (if you’re using canned chickpeas)
¼ cup lemon juice, more to taste
2 medium-to-large clove garlic, chopped
½ teaspoon fine sea salt, to taste
½ cup tahini
4 tablespoons ice water, more if too thick
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
drizzle of olive oil sprinkle of ground red pepper
DIRECTIONS
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. This will help the consistency. Boil for 20 minutes, the skins should fall away.
In a strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside. You can keep the skins there, as they have fibre. Place them into a food processor or high-powered blender with the lemon juice, garlic and spices and salt. Process until smooth (10 minutes or longer.)
Next add the tahini and blend until the mixture is thick and creamy, stopping to scrape down any mixture stuck to the sides.
While the food processor is running, add in 2 tablespoons ice water. Keep blending until the mixture is ultra smooth, pale and creamy. Next, drizzle in the olive oil. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust as necessary. Place into a serving bowl and top with garnishes.
