Creamy Classic Hummus

 

Yield: Makes about 2 cups

Author: Ana Marti

Creamy Classic Hummus

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

This is the best creamy hummus you will ever make. It does require an extra step of cooking the chickpeas but I can promise you, you won't regret the final product.

Ingredients

• 1 can (16 oz) garbanzo beans, drained
• 1/2 teaspoon baking soda
• 1/2 cup tahini
• 1 big lemon, juiced
• 2 tablespoons extra-virgin olive oil, plus extra to garnish
• 1-2 garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 tablespoons cold water
• paprika, garnish
• pine nuts, garnish,
• parsley, garnish

Instructions

1. Add chickpeas to a sauce and cover with water. Add baking soda and cook chickpeas until tender, about 20 minutes. Rinse chickpeas until cold water, drain and let cool.
2. Add cooked chickpeas, tahini, lemon juice, extra-virgin olive oil, garlic cloves, salt, and cumin to a food processor or high-speed blender. Blend, making sure to scrape down the sides of the bowl as needed. While running the food processor, drizzle in the cold water and continue blending until smooth.
3. Transfer to a shallow bowl and top with extra-virgin olive oil, paprika, pine nuts, and parsley, if desired. 
4. ENJOY!

Notes:

1. Like I mentioned in the video, cooking the chickpeas will ensure very creamy hummus, so I recommend you don't skip this step.
2. If you don't wish to take the extra step of cooking the chickpeas, peel the chickpeas and simply add everything to the food processor or blender and blender until smooth.
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