Whipped Hummus

Ingredients

• 8 cup water, plus 1 to 2 tablespoons, as needed
• 1 (29-ounce) can no-salt-added chickpeas, drained (about 3 cups)
• 1/2 tsp baking soda
• 2 small cloves garlic, smashed
• 1/4 cup plus 2 tablespoons tahini
• 1/4 cup fresh lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp extra-virgin olive oil
• Pita chips, pretzels, carrot sticks, sliced cucumbers and/or sliced bell peppers for serving (optional)

Instructions

1. Combine 8 cups water, chickpeas and baking soda in a large saucepan; bring to a boil over high heat, vigorously stirring and agitating the chickpeas with a slotted spoon to release skins. Using a spoon, skim and discard foam from the surface. Reduce heat to medium-high; gently boil, vigorously stirring occasionally and skimming away any loose skins that rise to the surface, until the chickpeas are falling apart, about 20 minutes. Discard the skimmed skins. Drain the chickpeas in a fine-mesh sieve; rinse under cold water until the chickpeas are cool, about 30 seconds. Drain well.
2. Transfer the drained chickpeas to a food processor. Add garlic, tahini, lemon juice, cumin and salt. Process until mostly smooth, about 2 minutes, stopping to scrape down the sides as needed. With the processor running, slowly pour oil and 1 tablespoon water through the chute, processing until very smooth, about 2 minutes, stopping to scrape down the sides as needed. Add up to 1 tablespoon additional water as needed to reach desired consistency.
3. Transfer the hummus to a bowl. Serve with pita chips, pretzels, carrot sticks, sliced cucumbers and/or sliced bell peppers, if desired.