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Prep time: 20 minutes

Servings: varying

*recipe derived and modified from cookieandkate.com


  • Medium saucepan

  • Blender/food processor


  • 1 can (15 oz.) chickpeas, rinsed and drained

  • 1/2 tsp. baking soda

  • 1/4 cup lemon juice

  • 1 clove garlic, chopped

  • 1/2 tsp. salt

  • 1/2 cup tahini

  • 2-4 tsp. ice water, more as needed

  • 1/2 tsp. ground cumin

  • 1 Tbsp. olive oil

  • garnish with your choice of the following: drizzle of olive oil, sprinkle of paprika, pinch of chopped parsley


  • Place chickpeas in medium saucepan and add baking soda. Cover chickpeas by several inches of water, then bring to boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow for about 20 minutes (until chickpeas look bloated, their skins are falling off, and they are soft).

  • In a strainer, strain the chickpeas and run cold water over them for 30 seconds, and then set aside. There is NO need to peel the chickpeas.

  • In a food processor or blender, combine lemon juice, garlic, and salt. Process until the garlic is finely chopped, then let the mixture rest so the garlic flavor can mellow, approximately 10 minutes.

  • Add the tahini to the food processor and blend until the mixture is thick and creamy.

  • While running the food processor, drizzle in 2 Tbsp. of ice water. Scrape down the food processor and blend until the mixture is very smooth, pale, and creamy.

  • Add the cumin and the drained chickpeas to the food processor. While blending drizzle in the olive oil. Blend until the mixture is very smooth, approximately 2 minutes. Add more ice water if necessary to make more creamy.

  • Taste, and adjust flavor as necessary – maybe adding in more salt or lemon juice, if desired.

  • Remove the hummus from the food processor and garnish as desired – ENJOY!