Ingredients
1 can (15-oz) chickpeas (or 1 1/2 cups)
1/2 teaspoon baking soda
1 smallish clove garlic
Juice of 1 medium lemon
1/2 cup tahini paste
1/4–1/2 teaspoon salt (or to your taste)
1/8 teaspoon ground cumin
2 ice cubes
Extra-virgin olive oil for drizzling
Instructions
Place the chickpeas and liquid and baking soda in a medium pot and cover with water. Simmer on low for 1 hour, until it smashes easily against the side of pan with a fork. Drain, while reserving the liquid.
Mince the garlic in a food processor. Add the lemon juice. Let it sit for 10 minutes to “cook” the garlic and mellow it out.
Add the remaining ingredients. Process until smooth, scraping down the sides once.
To serve, transfer hummus to shallow bowl or platter and drizzle with extra-virgin olive oil. Garnish with olives and chopped herbs, if desired.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
