Hummus - the legendary Middle Eastern original chick pea dip! So creamy and delicious

Start by washing and draining the garbanzo beans and placing them in a large bowl.

Cover the garbanzo beans with water, ensuring the water is at least two inches above the surface of the beans.

Gently rub the garbanzo beans with your fingers to remove the skins; this step is essential for smooth hummus.

Using a slotted spoon, scoop off the floating skins and discard them.

Stir the beans to release more skins, then skim off as much of the peel as possible.

Drain the garbanzo beans and set them aside.

In a food processor, add the lemon juice and tahini, and mix on medium-low speed for 15 seconds until well combined.

Minced the garlic clove and add it to the tahini mixture along with the olive oil, salt, and cumin; mix for 15 to 30 seconds on low-medium speed until smooth.

Add the garbanzo beans to the food processor and process for a total of 10 minutes, starting with 2 minutes on medium speed.

Stop to scrape down the sides of the bowl and add crushed ice, then continue processing for another 2 minutes.

Repeat the process of scraping and adding ice for a total of three more times until 10 minutes have passed.

After 10 minutes, the hummus should be very smooth and not grainy.

To plate, garnish with extra virgin olive oil, sumac, cherry tomatoes, and chopped parsley.

Equipment Needed

Dietary

Allergens