Creamy Garlic Hummus

Directions

• Put chickpeas in saucepan with baking soda. Cover with 2 inches of water and bring to a boil. Boil for about 20 minutes until the chickpeas are soft and the skin starts to come off. Drain the chickpeas and run cool water over them to cool down.
• In a food processor, combine lemon juice, garlic and salt. Process until the garlic is finely chopped, and let mixture rest about 10 minutes for flavors to meld.
• Add tahini to the food processor until mixture becomes thick and creamy. While processor is running, add 2 Tbsp of ice water until the mixture is pale and creamy. Add 1-2 more Tbsp of ice water to achieve this consistency if needed.
• Add the cumin and chickpeas to the food processor and blend well. While blending, add the olive oil and continue to process to get a smooth a creamy consistency. Taste and adjust if needed – you can add a bit more salt, lemon juice or ice water to get the flavor you prefer and the creamy consistency we are aiming for.
• Scrape the hummus into a dish. Drizzle olive oil on top, and serve with fresh vegetable matchsticks (e.g. bell pepper, cucumber, carrots) and pita bread. Enjoy!