Ingredients:
1 (15.5 oz.) can garbanzo beans (chickpeas)
½ teaspoon baking soda
Ice water
⅓ cup tahini
1 garlic clove, smashed, peeled
juice of 1/2 lemon
1 – 1 ½ teaspoon kosher salt, or to taste
1/2 teaspoon ground cumin
Pita bread, pita chips or naan, cucumber/carrot slices, za'atar spice (optional) and extra-virgin olive oil for serving
Instructions:
Boil chickpeas: drain one can of chickpeas and add them to a small saucepan on the stove. Fill the can with water. Dump water into the saucepan with chickpeas. Add baking soda. Bring water and chickpeas to boil. Once boiling, turn heat to medium low and let chickpeas simmer for 12 minutes until falling apart and the skins are falling off. Drain in a colander.
Make tahini base: While chickpeas simmer, add tahini, about 3 tablespoons ice water, lemon juice and garlic to a food processor. Blend on high, about 1 to 2 minutes. It will be watery at first and then will become light and fluffy. Scrape down sides and bottom as needed. Add 1 more tablespoon of cold water if needed to get the blades moving.
Finish hummus: Add drained chickpeas to the tahini base in the food processor. Process until super fluffy and creamy, about 2 to 5 minutes. Stop to scrape sides and bottom as needed. Add salt and cumin and process until incorporated.
Serve: Serve hummus at room temp with a drizzle of extra virgin olive oil and sprinkle of za'atar spice, if desired. Serve with toasted naan or your favorite pita chips and crudite for dipping. Store in airtight container with a plastic wrap lightly pressed against top layer of hummus for 3 to 4 days.