Prep Time: 15 mins  Total Time: 15 mins  Serves: 6 servings
Ingredients:Â Â Resource from themeditarianeandish.com
3 cups (200 grams) cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas.
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup tahini paste
½ tsp kosher salt
Juice of 1 lemon
Hot water (if needed)
Extra virgin olive oil
Sumac (optional to sprinkle on top)
Preparation:
Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
Spread in a serving bowl and add a generous drizzle of olive oil. Add a few chickpeas to the middle, if you like. Sprinkle sumac and/or chopped parsley on top. Enjoy with warm pita wedges and your favorite veggies.
Notes:
AND FOR EXTRA SMOOTH, CREAMY HUMMUS:
1. Remove the chickpeas skins as it really does make a difference.
The easiest way to remove the skins is by placing cooked (or canned chickpeas) in hot water and adding about 1 ½ teaspoon of baking soda. Let it soak for 15 minutes or so, then rinse chickpeas under cold water and rub the skins off.
2. Add ice cubes as hummus mixture blends. The ice cubes help in whipping the hummus into a creamier texture like freshly churned ice-cream.
3. You will want to let the hummus mixture blend for a good 4 to 5 minutes. Test, and if needed, add a tiny bit of hot water through the opener of the food processor as it’s running to help continue to smooth the hummus even more.