Creamy Homemade Hummus

An ultra-smooth and creamy traditional hummus made from boiled garbanzo beans, rich tahini, fresh lemon juice, and garlic. Blended with ice-cold water to achieve a light, fluffy texture and finished with a drizzle of olive oil.

Ingredients

• 1 can garbanzo beans (chickpeas)
• 1 tsp baking soda (divided: 1/2 tsp in ingredients, 1 tsp for boiling)
• 1/2 cup tahini (tehina)
• 1/4 cup lemon juice (fresh preferred, about 1 1/2 to 2 lemons)
• 1 to 2 cloves garlic (roughly chopped)
• 1/4 tsp ground cumin
• 1/4 tsp za'atar (optional)
• 1 tbsp olive oil (plus extra for serving)
• Fresh parsley (optional for serving)
• Salt to taste

Directions

1. Drain and rinse the garbanzo beans.
2. Place the garbanzo beans in a small pot with 1 teaspoon of baking soda and cover with water, bringing to a boil for 20 minutes until very soft.
3. Pulse the garlic, lemon juice, and 1/4 teaspoon salt in a food processor until fine, then let rest for 10 minutes.
4. Drain and rinse the boiled garbanzo beans thoroughly with cold water.
5. Add the tahini to the food processor and blend until creamy.
6. Run the food processor on high while slowly drizzling in ice-cold water until the mixture lightens in color and thickens.
7. Add the cooked garbanzo beans and cumin, pulsing before processing on high and drizzling in olive oil.
8. Continue processing for 1 to 3 minutes until completely smooth, adding more ice water if a thinner consistency is desired.
9. Transfer to a serving bowl, swirl the top, and garnish with olive oil, fresh parsley, za'atar, or sumac.
10. Serve immediately or store in an airtight container in the refrigerator for up to a week.