Ingredients

• 1 can of chickpeas (rinsed and drained)/ 1 ½ cups cooked chickpeas
• ½ teaspoon baking soda (if you’re using canned chickpeas)
• ¼ cup lemon juice (from 1 ½ to 2 lemons), more can be added to your taste
• 1 medium-to-large garlic clove, roughly chopped
• ½ teaspoon salt (to taste)
• ½ cup tahini
• 2 to 4 tablespoons of ice water (more if needed to your preferred consistency)
• ½ teaspoon of ground cumin
• 1 tablespoon of extra-virgin olive oil
• For garnish add a drizzle of olive oil/ a sprinkle of ground paprika or chopped fresh parsley 

Methods:

1. Place the Chickpeas in a medium-sized pot and add baking soda.
2. Cover the chickpeas with water then bring the mixture to a boil over high heat for about 20 minutes or until the chickpeas looked bloated, their skins start falling off (no need to peel chickpeas for this recipe) and they look soft.
3. In a mesh strainer/sives, drain the chickpeas and run them under cool water for 30 seconds.
4. In a food processor or high-powder blender, combine lemon juice, garlic, and salt. 
5. Process until the garlic is very finely chopped then let the mixture rest so the garlic flavour can mellow (ideally for 10 minutes or longer).
6. Add the tahini to the food processor and blend until thick and creamy; stopping to scrape down the tahini to be stuck on the sides and the bottom of the processor as necessary.
7. While running the processor, drizzle in 2 tablespoons of ice water.
8. 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 may need to add 1 to 2 tablespoons more ice water.)
9. Add the cumin and the drained, over-cooked chickpeas to the food processor.
10. While blending, drizzle in the olive oil and blend until smooth for about 2 minutes. 
11. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
12. Taste and adjust as necessary- with a ¼ teaspoon salt for more flavour and another tablespoon of lemon juice for an extra zing.
13. Scrape the hummus into a serving bowl or spoon.
14. Top with garnishes of your choice. (TIP: leftover hummus keeps well refrigerated and covered for up to 1 week).