This is a classic hummus recipe that everyone will love. It is smooth and creamy and can be made with so many variations that it quickly will become a staple in the house. This recipe just works! Enjoy.
Soak dried chickpeas overnight in large bowl covered in water, they will expand so be generous with the water. Once soaked, add them to pot on medium heat, sprinkle in baking soda, and stir for about 3 minutes. After 3 minutes, cover chickpeas and with water, add salt and bring to simmer. Cook your chickpeas until tender, 20-30 minutes (they should break apart when you squish them). Foam will form on top of the water, just skim off if needed. Once cooked, strain and transfer to bowl. Rinse chickpeas under cold water and remove all the husks that float to the top. Fewer husks result in a smoother hummus. Once husks are removed, strain your chickpeas again and dump in a food processer.
In a blender, combine lemon juice, splash of water and garlic cloves. Tip: You don't need to peel the individual garlic cloves. Blend until smooth. Strain this mixture into a medium-size bowl. With a spoon, press as much liquid as you can through strainer until only hard bits are left. Add your tahini to lemon juice mixture and stir until it looks dry. Then, adding a splash of water at a time, stir until it becomes the consistency of a smooth thick batter. Finally, add a pinch of ground cumin.
Add your tahini/lemon mixture into the food processer (or blender for an extra smooth hummus) with your chickpeas. Add your olive oil and salt and blend until smooth, about 2 minutes. Taste your hummus and add in more lemon, salt, or olive oil as needed. If it doesn't look smooth, add a few ice cubes and process again.
Transfer your hummus to a bowl, drizzle with extra virgin olive oil, and you're good to go!
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