1 garlic clove

2 cups garbanzo beans -- freshly cooked or canned, drained

1/2 teaspoon baking soda

1/2 cup fresh lemon juice

1/2 cup tahini paste

1 1/2 teaspoons salt

1 teaspoon ground cumin

1/2 cup olive oil


Italian parsley

Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes. This makes the chickpeas nice and soft and gives the hummus the creamy texture that you would not otherwise be able to achieve.

Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.

Mince the garlic in a food processor. Add the garbanzo beans and lemon juice and blend until creamy, scraping the sides of the bowl as needed. Blend in the tahini, salt and cumin. With the machine running, gradually add the olive oil through the feed tube. Blend until smooth and creamy. Transfer the hummus to a serving bowl . Drizzle a little more olive oil over the hummus. Sprinkle with paprika and garnish with parsley. Serve with toasted pita wedges.

Makes 6 - 8 appetizer servings




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