Hummus

Name: Hummus
Cuisine: middle-eastern
Ingredients: 400 g dried chickpeas (or 2 cans, 400 g each, drained); 1 tsp baking soda; 120 ml tahini (well stirred); 60 ml fresh lemon juice (about 2 lemons); 2 large garlic cloves, minced; 1 tsp fine sea salt; 1/2 tsp ground cumin; 60-80 ml ice water; 30 ml extra-virgin olive oil, plus more for serving; 1 tsp smoked paprika; 1 tbsp chopped fresh parsley; 1 tsp toasted pine nuts (optional)

Ingredients

400 g dried chickpeas (or 2 cans, 400 g each, drained)
1 tsp baking soda
120 ml tahini (well stirred)
60 ml fresh lemon juice (about 2 lemons)
2 large garlic cloves, minced
1 tsp fine sea salt
1/2 tsp ground cumin
60-80 ml ice water
30 ml extra-virgin olive oil, plus more for serving
1 tsp smoked paprika
1 tbsp chopped fresh parsley
1 tsp toasted pine nuts (optional)

Instructions

1Soak dried chickpeas overnight in cold water with 1/2 tsp baking soda; drain. If using canned, skip to step 3.
2Cook chickpeas in fresh water with remaining 1/2 tsp baking soda for 1-1.5 hours until very tender; skins should slip off easily. Drain, reserving 1 cup cooking liquid.
3While warm, blend chickpeas with tahini, lemon juice, garlic, salt, cumin, and 60 ml ice water in food processor for 3-4 minutes until ultra-smooth. Add more ice water if needed for creamy texture.
4Taste and adjust salt or lemon. Transfer to serving bowl; create shallow well in center with back of spoon.
5Drizzle generously with olive oil, sprinkle paprika, parsley, and pine nuts. Serve at room temperature with warm pita.

Source: llm-generated