Instructions

• Place the chickpeas in a medium saucepan and add baking soda. Cover the chickpeas with three inches of water, then boil over high heat for 20 minutes. The chickpeas should have their skins falling off and appear swollen. Drain in a strainer and rinse under cool water for 30 seconds. Set aside.
• While the chickpeas boil, use a food processor or high-powered blender to combine the lemon juice, garlic and salt. Make sure the garlic is finely chopped, and then leave the mixture to rest for 10 minutes.
• After 10 minutes, add the tahini and blend until the mixture is thick and creamy, stopping to scrape down the sides with a spatula as needed.
• Once blended, keep running the processor/blender, and add 2 tablespoons ice water. Observe the thickness, and if too thick, add more ice water 1 tablespoon at a time until you have the desired consistency.
• Add the cumin and chickpeas and blend again. If using, drizzle in the olive oil now. Blend and scrape the sides until you achieve a super creamy texture.
• NOW is the moment of creative inspiration. What will this hummus become? Plain (and by plain, I mean heavenly), or do you add some roasted garlic cloves, kalamata olives, roasted red pepper, sundried tomato, vegan pesto, avocado with cilantro, a slew of herbs…? Add now, and blend again until it looks and tastes the way you want it.
• Add a pinch or two of salt if the flavor seems lackluster to you flavor, or perhaps more lemon juice for extra zing, maybe you want more of your chosen addition.
• Place the hummus into a serving bowl and garnishes with the above options. I love the look of sprinkled dukkah and fresh parsley.
• Cover and store in the refrigerator for up to 2 weeks.