Hummus

1. 1

   Soak the chickpeas in cool clean water (about 4 cups) overnight.

2. 2

   Drain and rinse the chickpeas and put them in a medium saucepan filled with 4 cups clean water.

3. 3

   Add the baking soda and heat to boiling.

4. 4

   Turn down the heat and gently simmer the chickpeas until very tender.

5. 5

   Remove from the heat and drain reserving the cooking liquid.

6. 6

   Once cooled, remove the loose skins from the chickpeas.

7. 7

   In a food processor, blend the tahini, lemon juice, garlic, cumin and salt until smooth.

8. 8

   Set aside a handful of chickpeas and add the rest to the food processor.

9. 9

   Process until completely smooth.

10. 10

    Add a little cooking liquid to thin the hummus if necessary.

11. 11

    Check the seasonings adding lemon juice or salt if needed.

12. 12

    Top with a drizzle of good quality olive oil and the reserved chickpeas.

13. 13

    Sprinkle with toasted pine nuts and a few dashes of your favorite hot sauce.

14. 14

    Add a dash of paprika and serve with chips, pita wedges or vegetables.

15. 15

    Recipe adapted from David Lebovitz.

* Per serving · 4 servings · Values may vary.

No additional tips available.