2cupscooked chickpeas, drained and rinsed (1 19oz can)
¼teaspooncumin, roasted or plain
paprika, for serving
olive oil, for serving
Fill a saucepan with water and place over medium heat.
Add chickpeas to pot with a bay leaf, and cook for 15-20 minutes or until chickpeas are very tender. Drain.
Meanwhile, in a food processor, add garlic and lemon juice and blitz under pulverized. Allow to sit 10 minutes.
Add the chickpeas into the food processor, along with tahini and cumin. Blend to crush the chickpeas, then stop the processor. Add the ice cubes, close and blend again. While processor is running, drizzle in a little bit of olive oil. Blend until the hummus is smooth.
Serve with a sprinkle of paprika, if desired, and a splash of olive oil.
Store in an airtight container in the fridge up to 1 week. Serve at room temperature.
If using dried chickpeas, soak chickpeas with a 1 tsp of baking soda overnight, but do not cook with baking soda as this can result in a bitter flavour. Cook the dried chickpeas for 45 minutes to an hour, or until they are soft and almost falling apart.
Blending the garlic with the lemon juice and allowing it to sit helps to mellow the sharp bite of raw garlic.
Please note that the nutritional information for this recipe is only an estimate, and has been calculated using a plugin.