Hummus Recipe

If using canned chickpeas, skip to step 4
If using dried chickpeas, soak the chickpeas overnight in a bowl of water - ensure they are in a large bowl as they will double in size. The next day drain and rinse under water.
Boil the soaked chickpeas in a large pot of fresh water over medium heat. Once the water starts to boil, add 1 teaspoon of baking soda, keeping an eye as foam will appear on the top which you can remove and disregard with a spoon
Cook the chickpeas until very soft (approximately 20 minutes), then drain and rinse under cold water disregarding any loose skins that will appear in the water
*Optional to peel the chickpeas - refer to instructions on how to peel chickpeas quickly above in post
Add canned or cooked chickpeas to a blender or food processor along with the tahini, lemon juice, garlic cloves, extra virgin olive oil, a good pinch of salt and blend until smooth
Tip - for an extra creamy hummus or if the texture is grainy, add 1 ice cube or a splash of ice cold water and blend again. You can also add 1-2 tablespoons of the aquafaba (liquid from the canned chickpeas)
Taste for seasoning and once ready to serve, pour the hummus in a bowl and using the back of a spoon, create a well or dipped design on the top
Garnish with extra chickpeas, a sprinkle of paprika and a good drizzle of extra virgin olive oil. Serve your delicious homemade hummus alongside crispy pita chips and chopped veggie sticks and enjoy!