Creamy Hummus

Place canned chickpeas in a small saucepan with about ½ teaspoon of baking soda and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until very soft. Drain and rinse thoroughly. If cooking chickpeas from scratch, ensure they are very tender and mushy.

Pro-tip: Removing the skins from the chickpeas after cooking can also contribute to a smoother hummus, though it is optional.

In a food processor, combine the tahini and lemon juice. Process for 1 to 2 minutes, scraping down the sides as needed, until the mixture is light, creamy, and pale in color. This step is crucial for achieving a smooth texture. Add the minced garlic, ground cumin, and sea salt to the tahini mixture in the food processor. Process for about 30 seconds to combine.

Add the prepared chickpeas to the food processor. Process for 3 to 5 minutes, scraping down the sides frequently, until the mixture is very smooth.

While the food processor is running, gradually add the ice water, 1 tablespoon at a time, until the hummus reaches your desired consistency—light, fluffy, and creamy. You may need more or less than 3 tablespoons.

Taste the hummus and adjust seasonings as needed, adding more lemon juice, salt, or cumin if desired.

Transfer the hummus to a serving bowl. Drizzle with extra-virgin olive oil and garnish with paprika, sumac, or fresh parsley if using. Serve immediately with pita bread, fresh vegetables, or your favorite dippers.

Store leftover hummus in an airtight container in the refrigerator for up to 5 days.