Creamy Hummus Recipe

Creamy yet light, extremely satisfying, and delicious describes this famous Middle Eastern dish. It's packed with tons of plant-based protein, and makes a terrific meal, appetizer, or snack!

Using Dry Chickpeas:  Add 1/2 lb. dry chickpeas (1 1/4 cups) picked and rinsed, 1/4 teaspoon baking soda, 4 cups of water and if you have hard water, add a 1/4 teaspoon of kosher salt (to soften the water) to the crock pot and cook for 4 hours on the high setting or 8 hours on low.

Using Canned Chickpeas: In a medium saucepan, add canned chickpeas (drained and rinsed), baking soda and enough water to cover the chickpeas by a few inches (about 3 cups) and bring to a boil. Reduce heat and cover pot, leaving the lid ajar to avoid an overspill. Let simmer for 15-20 minutes.

Drain and rinse the chickpeas. Make sure to save up to a 1/4 cup of the liquid (known as aquafaba) and a handful of chickpeas for garnishing.

Mince the garlic in the food processor by adding the garlic down the feeder tube while the blade is running.

Add in the drained chickpeas, tahini, 2 tablespoons aquafaba, cumin, salt and lemon juice.

While the food processor is still running add the reserved crushed ice down the feeder tube and continue to puree, scraping down the sides as you go.

Run the processor for a few minutes to melt the ice and whip the chickpeas into a creamy fluffy texture. Taste to adjust seasoning.

Garnish with sumac or paprika, the reserved chickpeas and a drizzle of olive oil.