Hummus

• 1 cup Dry Chickpeas, Soaked Overnight And Cooked According To Instructions Below (or Sub Canned)
• 1 teaspoon Baking Soda
• 2 whole Ice Cubes
• 1/4 cups Fat-free Yogurt
• 1/4 cups Tahini
• 2 Tablespoons Lemon Juice (or To Taste)
• 2 cloves Garlic, Skin Removed And Crushed
• 1 teaspoon Sea Salt (or To Taste)
• 1/4 teaspoons Freshly Ground Paprika Plus More For Garnish
• 1/4 teaspoons Ground Cumin (optional), Plus More For Garnish
• 2 Tablespoons Extra Virgin Olive, Plus More Oil For Drizzle

1. 1.
2. Drain the soaked chickpeas.
3. Place soaked chickpeas in a saucepan and cover with cold water.
4. Add baking soda (about a teaspoon for every 4 cups of water) and bring to boil.
5. Then reduce heat and simmer on low heat until chickpeas are soft, about an hour.
6. Substitute canned if you do not want to cook chickpeas.
7. 2.
8. Drain the chickpeas and blend in a food processor dropping in the ice cubes one at time.
9. 3.
10. Add the remaining ingredients and blend until smooth.
11. 4.
12. Spread the hummus into a bowl or plate, drizzle a generous amount of olive oil over the top and sprinkle with paprika or more ground cumin.
13. Notes : 1.
14. Use less tahini if you prefer a less nutty flavor.
15. 2.
16. Adjust the other ingredients per your taste preference.
17. A good hummus yields from blending, stopping, stirring, tasting, adding more of this or that per your taste.
18. 3.
19. The ice cubes yield a wonderfully smooth texture, almost like white hummus.
20. 4.
21. Please dont eat your hummus cold.
22. Bring it to room temperature before serving.
23. Thats how the inventors of hummus eat the dip.
24. 5.
25. I prefer to make hummus with freshly cooked chickpeas rather than canned garbanzo beans.

chickpeas, baking soda, yogurt, tahini, lemon juice, garlic, salt, freshly ground paprika, ground cumin, drizzle

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hummus-11/ (may not work)