Pour the canned chickpeas including their liquid in a small saucepan and add the baking soda. Mix thoroughly and add enough water to cover them and bring the mixture to a boil. Then reduce the heat to medium low and simmer for about 30 minutes or until the chickpeas are soft and their skins are coming off. Then drain them in a strainer and rinse them thoroughly with cool water for about 30 seconds. Set them aside. No need to peel the skins off.
In a food processor, combine the lemon juice, garlic and salt. Process until the garlic is very finely choppped. Then let the mixture rest about 10 minutes so the garlic can mellow.
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.
While running the processor, drizzle in 2 tablespoons of ice water. Scrape down the processor and blend until the mixture is ultra smooth, pale and creamy. If your tahini was extra thick, you might have to add more ice water.
Add the cumin and the drained, over-cooked chickpeas to the food processor While blending, drizzle in the olive oil Blend until the mixture is super smooth, scraping down the processor as necessary, for about two minutes. Add more ice water to achieve a super creamy texture.
Taste and adjust. You can add a bit more salt, or lemon juice or a sprinkle more of cumin. Then pour the hummus into a bowl and drizzle it with olive oil, or sprinkle it with parsley, or paprika. Or get crazy and do all three.
0 servings