Hummus

HUMMUS
from Cookie & Kate

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1/2 teaspoon baking soda (if you’re using dry chickpeas)
1/4 cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
1/2 teaspoon fine sea salt, to taste
1/2 cup tahini
2 to 4 tablespoons ice water, more as needed
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground za’atar or paprika, chopped fresh parsley
Place the chickpeas in a medium saucepan and add the baking soda.
Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat.
Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes,
or until the chickpeas look bloated, their skins are falling off, and they’re quite soft.
In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds.
Set aside (no need to peel the chickpeas for this recipe!).
Meanwhile, in a food processor, combine the lemon juice, garlic and salt.
Process until the garlic is very finely chopped, then let the mixture rest 10 minutes or longer.
Add the tahini to the food processor and blend until the mixture is thick and creamy,
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 your tahini was extra-thick to begin with,
you might need to add 1 to 2 tablespoons 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, about 2 minutes.
Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust as necessary.