Never Store Bought

This is one of my favorite thing to make and once I discovered this recipe I have not bought one single container of hummus.

The secret to making the perfect hummus is pretty simple : COOK THE CHICKPEAS UNTIL THEY ARE MUSHY.

I normally use leftover chickpeas but I re-cook them on the stove top for an extra 20 minutes with a little baking soda.

INGREDIENTS:

• 1.5 Cups of cooked chickpeas or 1 - 15oz can of chickpeas, drained and rinsed

• 1/2 tsp baking soda ( if you are using canned beans)

• 1/4 cup of lemon juice

• 2 cloves of garlic

• 1/4 tsp sea salt

• 1/2 cup of tahini ( do not skimp)

• 2 to 3 tbsp ice water as needed

• 1/2 tsp ground cumin

• 1 tbsp olive oil

• garnishes ( a drizzle of olive oil, sumac, fresh parsley, paprika, pine nuts, as you prefer)

INSTRUCTIONS:

• Cook the chickpeas in a saucepan and add the baking soda. Cover with water and bring to a boil. Continue to boil for about 15 to 20 minutes until the chickpeas are very soft and the skins are falling off.

• Drain them in a fine mesh strainer and run them under cold water to cool.

• In a food processor, combine the minced garlic and lemon juice and salt and let it sit for about 10 minutes or so to mellow the garlic pungent flavor.

• Add the tahini and blend until smooth and creamy. Scrape any tahini off the sides of the bowl and blend again. Add the ice water to achieve the right thickness.

• Add the cumin and the chickpeas to the food processor. while blending drizzle the olive oil and blend for about two minutes until perfectly smooth, add more ice water as needed.

• Taste for salt and add if needed

• Put the hummus in a serving bowl, add your garnishes and serve.

• It keeps in the refrigerator covered in an air tight container for up to a week.