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Drain the canned chickpeas. Transfer them to a medium pot. Add 4 cups of cold water and 1 teaspoon of baking soda to the pot.

Bring the mixture to a gentle simmer over medium heat. Cook for 5 to 6 minutes, during which the chickpea husks will float to the top.

Using a fine-mesh strainer or slotted spoon, skim off and discard the floating chickpea husks. Drain the chickpeas and rinse them thoroughly under cold running water until cool.

Transfer the rinsed chickpeas to a food processor. Add 1/2 teaspoon of salt, the juice from 1 lemon, and 2 peeled garlic cloves.

Secure the lid and blend the mixture for 7 to 8 minutes. This extended blending time is crucial for breaking down the chickpea proteins and achieving a smooth, creamy texture.

Stop the food processor, scrape down the sides, then add 1/4 cup of tahini.

Continue blending for another 3 minutes. While the processor is running, gradually drizzle in 2 tablespoons of olive oil through the feed tube.

Transfer the creamy hummus to an airtight container. Refrigerate for at least 3 hours to allow it to set and for the flavors to fully meld.

Once chilled, scoop the hummus into a serving bowl. Use the back of a spoon to create a swirl or well in the center.

Drizzle generously with extra-virgin olive oil. Sprinkle with 1/2 teaspoon of paprika and 1/4 teaspoon of optional ground cumin. Place 1 whole chickpea in the center of the swirl.

Serve immediately with pita bread, crackers, or fresh vegetables.


Drain the canned chickpeas. Transfer them to a medium pot. Add 4 cups of cold water and 1 teaspoon of baking soda to the pot.

Bring the mixture to a gentle simmer over medium heat. Cook for 5 to 6 minutes, during which the chickpea husks will float to the top.

Using a fine-mesh strainer or slotted spoon, skim off and discard the floating chickpea husks. Drain the chickpeas and rinse them thoroughly under cold running water until cool.

Transfer the rinsed chickpeas to a food processor. Add 1/2 teaspoon of salt, the juice from 1 lemon, and 2 peeled garlic cloves.

Secure the lid and blend the mixture for 7 to 8 minutes. This extended blending time is crucial for breaking down the chickpea proteins and achieving a smooth, creamy texture.

Stop the food processor, scrape down the sides, then add 1/4 cup of tahini.

Continue blending for another 3 minutes. While the processor is running, gradually drizzle in 2 tablespoons of olive oil through the feed tube.

Transfer the creamy hummus to an airtight container. Refrigerate for at least 3 hours to allow it to set and for the flavors to fully meld.

Once chilled, scoop the hummus into a serving bowl. Use the back of a spoon to create a swirl or well in the center.

Drizzle generously with extra-virgin olive oil. Sprinkle with 1/2 teaspoon of paprika and 1/4 teaspoon of optional ground cumin. Place 1 whole chickpea in the center of the swirl.

Serve immediately with pita bread, crackers, or fresh vegetables.
