Classic Hummus with Warm Pita

Ingredients

• 2 (15 oz) cans chickpeas, drained, liquid reserved
• 1/2 tsp baking soda
• 1/2 cup tahini
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 cloves garlic
• 1/4 cup ice water
• 3 tbsp extra-virgin olive oil, plus more for serving
• 1 tsp ground cumin
• 3/4 tsp salt, plus more to taste
• 1/4 tsp smoked paprika, for garnish
• 2 tbsp chopped fresh parsley, for garnish
• 4 pita breads, warmed

Instructions

1. Place the drained chickpeas and baking soda in a small saucepan, cover with water by 1 inch, and bring to a boil over high heat.
2. Reduce the heat and simmer for 5 minutes; the baking soda helps loosen the chickpea skins, which will make the hummus noticeably smoother.
3. Drain the chickpeas well and rinse briefly under cool water, rubbing gently between your hands to remove any loose skins that float to the top.
4. In a food processor, mince the garlic cloves by pulsing a few times.
5. Add the tahini and lemon juice to the food processor and blend for 1 minute until the mixture is pale, thick, and creamy.
6. Add the cooked chickpeas, cumin, and salt to the food processor and blend for 1 to 2 minutes, scraping down the sides as needed.
7. With the processor running, slowly drizzle in the ice water followed by the olive oil, blending for another 1 to 2 minutes until completely smooth and light in texture.
8. Taste and adjust seasoning, adding more salt or lemon juice if needed; the hummus should taste bright and well seasoned, not flat.
9. Spread the hummus onto a serving plate using the back of a spoon, creating a shallow well in the center.
10. Drizzle with additional olive oil, sprinkle with smoked paprika and chopped parsley, and serve with warm pita bread cut into triangles.

Nutrition

Calories	220
Protein	7.0 g
Fat	11.0 g
Carbs	24.0 g
Fiber	5.0 g
Sodium	300 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.