Best Hummus

Name: Best Hummus
Total time: 40 min
Yield: 2
Ingredients: 1 medium-to-large clove garlic, roughly chopped; 6 Tbsp to ice water, more as needed; 1 Tbsp extra-virgin olive oil; any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley; 1/4 c lemon juice , more to taste; 2 1/2 c can chickpeas, rinsed drained, or cooked chickpea; 1/2 tsp baking soda; 1/2 tsp fine sea salt, to taste; 1/2 c tahini; 1/2 tsp ground cumin

40 mins

Total time

2

Serving

10

Ingredients

Enable cook mode

Ingredients

medium-to-large clove garlic, roughly chopped

Tbspto ice water, more as needed

Tbspextra-virgin olive oil

any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

¹⁄₄

clemon juice , more to taste

2¹⁄₂

ccan chickpeas, rinsed drained, or cooked chickpea

¹⁄₂

tspbaking soda

¹⁄₂

tspfine sea salt, to taste

¹⁄₂

ctahini

¹⁄₂

tspground cumin

Directions

Step 1

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. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

Step 2

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 flavor can mellow, ideally 10 minutes or longer.

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