Classic Super Creamy Hummus
3 Tbsp tahini
4 Tbsp extra virgin olive oil
1 (15 oz) can garbanzo beans/chick peas
1/2 tsp baking soda
3 Tbsp fresh lemon juice
1 medium garlic clove
1/4 tsp cumin
Salt to taste
Garnish 1Tbsp olive oil, chopped fresh parsley, paprika and/or cumin
Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside, toss out and remove as many skins as possible.
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest, about 15 minutes so the garlic flavor can mellow.
Add the tahini to the food processor and blend until the mixture is thick and creamy.
While running the food processor, drizzle in 4 tablespoons extra virgin olive oil. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more olive oil.)
Add the cumin and the drained, over-cooked chickpeas to the food processor. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes.