Instructions

• Drain and rinse the 3 1/2 cups canned OR soaked and cooked chickpeas/garbanzo beans. Reserve 15–20 whole chickpeas for garnish and set them aside.
• If you want an ultra-creamy hummus, peel the chickpeas (optional). To use the baking soda method: place the remaining chickpeas in a skillet, sprinkle with the optional 1 tablespoon baking soda, and stir to coat. Heat over medium, stirring constantly, for 2–3 minutes until the chickpeas are hot and the skins begin to separate.
• Immediately pour the hot chickpeas into a large bowl and immerse them in cold water. Agitate by hand and repeat with 3–4 changes of cold water, removing and discarding the loose skins that float to the surface. Drain the chickpeas and rinse thoroughly to remove any baking soda residue.
• (Alternative to step 2–3) If you prefer not to use baking soda, you can remove skins by gently squeezing each chickpea to slip off the skin. This is slower but works; then proceed with the peeled or unpeeled chickpeas as desired.
• Fit a food processor with the blade attachment. Add the peeled (or unpeeled) chickpeas (excluding the reserved 15–20), 1/3 cup tahini paste, 8 roasted garlic cloves (or 1–3 fresh garlic cloves if you prefer a sharper flavor), 1/4 cup fresh lemon juice, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 3/4 teaspoon cumin, and a pinch of cayenne pepper.
• Process until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
• Taste and adjust seasoning: add more salt, lemon juice, or garlic to taste, then process again to incorporate any additions.
• If the hummus is too thick, add lukewarm water a little at a time and process until you reach your desired consistency.
• Transfer the hummus to a shallow bowl, create a well in the center with a spoon, and garnish with the reserved 15–20 chickpeas. Drizzle with additional extra virgin olive oil and sprinkle with paprika and fresh minced parsley if using. Serve.