Ingredients:

  • 1 can (15 oz) chickpeas, drained with 2 tbsp liquid reserved
  • 1/4 tsp baking soda
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp ice-cold water
  • 1 large clove garlic, peeled and roughly chopped
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cumin

Instructions:

  1. Place the drained chickpeas in a small saucepan, cover with water, and add the baking soda. Simmer for 2 minutes, then drain and rinse with cold water to soften the skins.
  2. Add the lemon juice, garlic, and salt to a blender. Pulse until the garlic is pulverized and let the mixture sit for 1 minute to mellow the raw garlic flavor.
  3. Add the softened chickpeas, ground cumin, and the 2 tablespoons of reserved chickpea liquid (aquafaba) to the blender. Process until a thick paste forms.
  4. While the blender is running, slowly drizzle in the olive oil followed by the ice-cold water. Continue to process for 1 minute until the hummus is light, aerated, and perfectly smooth.