-
1
1.
-
2
Drain the soaked chickpeas.
-
3
Place soaked chickpeas in a saucepan and cover with cold water.
-
4
Add baking soda (about a teaspoon for every 4 cups of water) and bring to boil.
-
5
Then reduce heat and simmer on low heat until chickpeas are soft, about an hour.
-
6
Substitute canned if you do not want to cook chickpeas.
-
7
2.
-
8
Drain the chickpeas and blend in a food processor dropping in the ice cubes one at time.
-
9
3.
-
10
Add the remaining ingredients and blend until smooth.
-
11
4.
-
12
Spread the hummus into a bowl or plate, drizzle a generous amount of olive oil over the top and sprinkle with paprika or more ground cumin.
-
13
Notes : 1.
-
14
Use less tahini if you prefer a less nutty flavor.
-
15
2.
-
16
Adjust the other ingredients per your taste preference.
-
17
A good hummus yields from blending, stopping, stirring, tasting, adding more of this or that per your taste.
-
18
3.
-
19
The ice cubes yield a wonderfully smooth texture, almost like white hummus.
-
20
4.
-
21
Please dont eat your hummus cold.
-
22
Bring it to room temperature before serving.
-
23
Thats how the inventors of hummus eat the dip.
-
24
5.
-
25
I prefer to make hummus with freshly cooked chickpeas rather than canned garbanzo beans.
