Ingredients
Equipment
Method
- Soak dried chickpeas in filtered water overnight or at least 8 hours. Drain and rinse. Add to pot with enough filtered water to cover by 2 inches. Add 1/2 teaspoon salt and a drizzle of olive oil. Bring to a boil, cover, and reduce heat to simmer for 40 minutes or until tender. Reserve 1 cup of cooking liquid and drain the rest.
- Combine cooked chickpeas, lemon juice, garlic, cumin, and 1/2 teaspoon salt in bowl of food processor. Run processor while drizzling in reserved chickpea cooking liquid, followed by 1/4 cup of olive oil. Scrape down sides of bowl and finish mixing.
- Garnish hummus with additional olive oil, smoked paprika, and flaky sea salt and serve with your favorite crudites.
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