Hummus

• 🫘
  425 g canned chickpeas

  one 15 oz can, rinsed and drained, or 1½ cups cooked
• 🧂
  2.5 g baking soda

  only if using canned chickpeas
• 🍋
  60 ml lemon juice

  from 1½ to 2 lemons, more to taste
• 🧄
  1 clove garlic clove

  medium-to-large, roughly chopped
• 🧂
  2.5 g fine sea salt

  to taste
• 🥜
  120 ml tahini
• 💧
  45 ml ice water

  2 to 4 tablespoons, more as needed
• 🌿
  2.5 g ground cumin
• 🫒
  15 ml extra-virgin olive oil

  1 tablespoon, plus more for serving
• 🌿
  as needed fresh parsley

  chopped, for garnish
• 🌶️
  to taste ground sumac or paprika

  for garnish

Steps

1. Put the chickpeas 🫘 canned chickpeas425 gone 15 oz can, rinsed and drained, or 1½ cups cooked and baking soda 🧂 baking soda2.5 gonly if using canned chickpeas in a saucepan 🍲 medium saucepan , cover by several inches of water and bring to a boil over high heat. Keep boiling, lowering the heat if needed, for about 20 min, until the chickpeas look bloated, their skins are falling off and they are very soft. Drain in a strainer 🧺 fine-mesh strainer and run cold water over them for about 30 seconds. Set aside — no need to peel.
2. While the chickpeas cook, combine the lemon juice 🍋 lemon juice60 mlfrom 1½ to 2 lemons, more to taste , garlic 🧄 garlic clove1 clovemedium-to-large, roughly chopped and salt 🧂 fine sea salt2.5 gto taste in a food processor 🌀 food processor (or high-powered blender) . Process until the garlic is very finely chopped, then let the mixture rest for at least 10 min so the garlic mellows.
3. Add the tahini 🥜 tahini120 ml and blend until thick and creamy, scraping down any tahini stuck to the sides and bottom of the processor as needed.
4. With the processor running, drizzle in 2 tablespoons of ice water 💧 ice water45 ml2 to 4 tablespoons, more as needed . Scrape down the sides and blend until the mixture is ultra smooth, pale and creamy. If your tahini was extra-thick, add 1 to 2 more tablespoons of ice water.
5. Add the cumin 🌿 ground cumin2.5 g and the drained chickpeas 🫘 canned chickpeas425 gone 15 oz can, rinsed and drained, or 1½ cups cooked . While blending, drizzle in the olive oil 🫒 extra-virgin olive oil15 ml1 tablespoon, plus more for serving . Blend until super smooth, scraping down the sides as needed, about 2 minutes. Add more ice water by the tablespoon if you want it creamier.
6. Taste and adjust — add more salt 🧂 fine sea salt2.5 gto taste or lemon juice 🍋 lemon juice60 mlfrom 1½ to 2 lemons, more to taste to taste.
7. Scrape the hummus into a serving bowl and use the back of a spoon to make nice swooshes on top. Drizzle with olive oil 🫒 extra-virgin olive oil15 ml1 tablespoon, plus more for serving , scatter parsley 🌿 fresh parsleyas neededchopped, for garnish and sumac 🌶️ ground sumac or paprikato tastefor garnish , and serve. Leftovers keep, covered in the fridge, for up to 1 week.