Hummus #1

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Starting the night before, soak dried chickpeas in 1 qt of water with baking soda.

Step 2

When ready to cook, drain chickpeas and add to pot with enough water to cover by a few inches. Add baking soda again and bring to boil, then reduce to simmer and cook until completely soft, 60–90 minutes.

Step 3

(NOTE) Alternatively, cook in instantpot on manual, high, for 13 minutes. Natural release for 10 mins, then vent.

Step 4

(NOTE) Vitamix works well but it yields a much lighter, whipped texture because you need to add MUCH more liquid.

Step 5

In a food processor or blender, combine lemon juice, garlic, and salt. Process until smooth. (OPTIONAL) Let sit for ~5 minutes to mellow the garlic.

Step 6

Reserve about 1 cup of cooking liquid, then drain chickpeas and rinse briefly with hot water. Proceed immediately to next step to maintain heat.

Step 7

(OPTIONAL) Remove chickpea skins with food mill or potato ricer.

Step 8

Add hot chickpeas and process until completely smooth, about 2 minutes, stopping to scrape the sides or adding cooking liquid in ~1 tbsp increments, as necessary.

Step 9

Add tahini, ice, and cumin (if using) and process until COMPLETELY smooth again, about 3 minutes. If too thick, add ice water in ~1 tbsp increments.

Step 10

Taste and add additional salt and/or lemon as desired, processing as needed.

Step 11

(OPTIONAL) Pass through fine mesh to improve smoothness.

Step 12

Store in refrigerator with cling wrap/parchment paper pressed on to surface for up to one week.

Step 13

Allow to warm up to room temp ~30 minutes prior to serving. Garnish with quality olive oil and paprika, sumac, etc. as desired.