Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 0.5 teaspoon baking soda
  • 0.5 cup high-quality tahini
  • 0.25 cup fresh lemon juice
  • 1 small garlic clove, minced
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon ground cumin
  • 3 small ice cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh parsley, finely chopped
  • 0.25 teaspoon smoked paprika

Instructions:

  1. Place the rinsed chickpeas in a small saucepan and cover with water. Stir in the baking soda. Bring to a boil, then reduce to a simmer for 10 minutes until chickpeas are slightly mushy.
  2. While chickpeas simmer, combine tahini, fresh lemon juice, minced garlic, sea salt, and cumin in a high-speed food processor. Process until the mixture is thick and pale.
  3. Add the ice cubes to the food processor and blend again. This aerates the tahini base, creating a fluffy, mousse-like consistency.
  4. Drain the softened chickpeas and add them to the food processor. Process for 3-5 minutes until the mixture is completely smooth and glossy.
  5. Transfer the hummus to a serving bowl. Garnish with a drizzle of extra virgin olive oil, a dusting of smoked paprika, fresh parsley, and a few reserved whole chickpeas.