Hummus Recipe

Ingredients

• 14 oz (400 g) can chickpeas, drained
• 2 tsp sea salt
• 2 tbsp lemon juice
• 2 cloves garlic, smashed and chopped
• ¼ cup tahini
• ½ cup plus 2 tbsp extra-virgin olive oil
• 1 tsp ground sumac

1. Pour the chickpeas into a colander. Rinse under running water, then drain.
2. Place the drained chickpeas in a large saucepan, reserving a few for garnish if wished. Add enough water to cover by 1 in (2.5 cm), and bring to a boil. Reduce the heat to low so that the chickpeas bubble at a gentle simmer, and cook for 30 minutes.
3. Add salt, and cook for 1 more hour, or until the chickpeas are soft and tender.
4. Drain the chickpeas thoroughly, reserving ¾ cup of the cooking liquid.
5. Place the warm chickpeas in a food processor fitted with a metal blade. Add the lemon juice, garlic, and tahini, and pulse to combine. With the machine running, slowly drizzle in ½ cup extra-virgin olive oil, followed by the reserved cooking liquid.
6. Spread the hummus in a shallow bowl, and make a well in the center. Pour the remaining 2 tablespoons of extra-virgin olive oil into the well. Serve immediately, garnished with sumac and the reserved chickpeas, or refrigerate in a sealed container for up to 5 days.