Method

Soaking preparation: Rinse chickpeas under cold water to remove any dirt. Place in a large bowl, cover with water (3-4 times their volume), and soak for 8-12 hours or overnight. Optionally, add a pinch of baking soda to soften.

Cooking chickpeas: Drain and rinse the soaked chickpeas. Place in a pot, cover with fresh water (2-3 inches above), bring to a boil, then simmer for 45 minutes to 1.5 hours until tender but not mushy. Add salt during the last 10 minutes.

Post-cooking prep: Drain chickpeas and let cool slightly. Peel them.

Garlic preparation: Mince the garlic clove.

Base mixing: In a food processor, combine tahini and lemon juice. Process for 1.5 minutes, continuously scrape sides.

Additional flavoring: Add olive oil, minced garlic, cumin, and salt to the whipped tahini and lemon juice. Process for another 1.5 minutes, continuously scrape sides.

Chickpea incorporation: Add half of the chickpeas to the processor, process for 1 minute, scrape the sides, then add the remaining chickpeas. Process until thick and smooth, 1 to 2 minutes.

Consistency adjustment: If too thick, slowly add 2 to 3 tablespoons of cold water with the processor on until desired consistency is reached.

Final touches: Taste and adjust seasoning as needed. Serve with a drizzle of olive oil and a sprinkle of paprika or sumac.

Serving with ideas: Steak, Keto-Friendly, Grilled Lamb Chops, Keto-Friendly, Baked Salmon, Keto-Friendly, Roasted Chicken, Keto-Friendly, Chicken Piccata, Keto-Friendly, Cloud Bread, Keto-Friendly or Sandwich Bread, Keto-Friendly.

Refrigerate: Store hummus in an airtight container in the refrigerator for up to 1 week. Cover surface with a thin layer of olive oil to prevent drying.

Freezing: Freeze hummus in freezer-safe containers for up to 3 months. Thaw in refrigerator overnight and stir well before serving. The texture may be slightly different after freezing.