- 1 can (15 oz.) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas 1/2 teaspoon baking soda (if you’re using canned chickpeas)**
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- **substitute ½ amount of chickpeas for sweet potato, roasted carrots or roasted beets
- Any of the following garnishes: drizzle of olive oil, sprinkle of ground sumac or paprika, chopped fresh parsley, z’atar spice.
- Drain, rinse and peel chickpeas.
- 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.
- 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 as necessary.
- While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If tahini was extra-thick to begin with, can add 1 to 2 tablespoons more ice water.)
- Add cumin and chickpeas to the food processor. Drizzle in the olive oil and blend until the mixture is smooth. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as necessary
- Scrape the hummus into a serving bowl or platter. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.