Silky Classic Hummus

• 1 can (15 oz) chickpeas
• 1/2 tsp baking soda
• 1/2 cup tahini (well stirred, from a fresh jar)
• 2, juiced (about 1/4 cup) lemon (start with less and add to taste)
• 1 small clove garlic
• 1/2 tsp ground cumin
• 3/4 tsp sea salt
• 4 to 5 tbsp ice water
• 2 tbsp olive oil (extra-virgin, for serving)
• 1 pinch smoked paprika (for dusting)

Instructions

1. Rinse the chickpeas, then simmer them with the baking soda in 2 cups of water for 15 to 20 minutes, skimming off any foam and floating skins, until they are very soft and collapse when pinched.
2. Drain the chickpeas well and let them steam-dry in the colander for a minute; they blend smoothest while still warm.
3. In a food processor, blend the tahini, lemon juice, garlic, cumin, and salt for 1 minute until thick and pasty, then scrape down the bowl.
4. With the motor running, pour in 2 tablespoons of ice water; the mixture will turn pale and fluffy within about 30 seconds.
5. Add the warm chickpeas and blend for 3 minutes, scraping down the sides once or twice, until completely smooth.
6. Blend in more ice water, 1 tablespoon at a time, until the hummus is as silky as you like it.
7. Taste and adjust the salt and lemon juice.
8. Spoon into a shallow bowl, swirl a well into the top with the back of the spoon, pour in the olive oil, and dust with smoked paprika.

Tips

• The baking soda is what makes it creamy: it softens the chickpea skins so they blend away. Skip it and the hummus turns out grainier.
• For a vivid pink version, blend one small cooked, peeled beet (about 4 oz) in with the chickpeas and add a squeeze more lemon juice.
• Keeps 5 days in a sealed jar in the fridge with a thin film of olive oil on top; it also freezes well for up to 3 months.
• Pack a small jar with carrot sticks, cucumber, snap peas, and whole-grain pita for a lunchbox snack that holds up until noon.

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