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1 15-ounce can GOYA brand chickpeas

3 tablespoons lemon juice

2 tablespoons SOOM brand tahini

2 small garlic cloves

¾ teaspoon salt

3 ice cubes

Extra-virgin olive oil (for serving)

Paprika (for serving)

Chopped fresh parsley (for serving)

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1. Place the chickpeas in a large bowl of warm water. Rub them with your fingers to release the skins. This is an optional step, but peeling the chickpeas is what yields a super creamy texture.

2. Drain and dry the chickpeas as thoroughly as possible. Transfer the chickpeas to a food processor and pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 15 seconds total.

3. Add the lemon juice, tahini, garlic, salt, and ice cubes. Blend until completely smooth, about 5 minutes. Taste the hummus and adjust the flavor as needed by adding more lemon juice or salt.

4. Spread the hummus onto a plate or into a bowl, sweeping the hummus with the back of a spoon to create swirls for catching the olive oil. Drizzle the hummus with olive oil and then sprinkle it with paprika and fresh parsley. Serve cool or at room temperature.

Notes:

For a bit of spice, mix in ⅛ teaspoon of Ras El Hanout at the end. Don’t add any more than ¼ teaspoon total as this can overwhelm.

Chickpeas: There are three basic options for chickpeas. First, you can start with dry chickpeas and pressure cook them. Second, you can use canned chickpeas (GOYA brand) and boil them for 10 minutes to allow them to soften. Or third, you can use canned chickpeas (GOYA brand), soak them in warm water and baking soda and peel off the skin. I usually opt for either of the last two methods. If you’re soaking with baking soda, you’ll need 1.5 teaspoons for every 15 oz can of chickpeas. It takes about 5 minutes, and creates the best texture! This is the chickpeas before and after peeling off the skin.

Tahini: Not all tahini is created equal. Look for high-quality brands that only have one ingredient – mechanically hulled sesame seeds. And make sure the tahini is not separated. If it does get separated in the jar, give it a good stir before adding it to the food processor. Soom Tahini is a good brand.

Lemon: Freshly squeezed. Always.

Garlic: Use fresh garlic for the best taste. Don’t use pre-peeled garlic, as it won’t have the same robust flavor as the ones in the bulb. And if there are any green sprouts growing in the middle, it’s best to remove those before adding them to the food processor.