Classic Hummus with Warm Pita

Ingredients

• 2 (15-ounce) cans chickpeas, drained, liquid reserved
• 1/2 teaspoon baking soda
• 2/3 cup well-stirred tahini
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 cloves garlic, roughly chopped
• 3-5 tablespoons ice water
• 1/2 teaspoon ground cumin
• 3/4 teaspoon fine sea salt, plus more to taste
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 teaspoon smoked paprika, for garnish
• 2 tablespoons chopped fresh parsley, for garnish
• 4 pita breads

Instructions

1. In a medium saucepan, combine the drained chickpeas and baking soda and set over medium heat. Cook, stirring often, for 3 minutes until the chickpeas smell lightly toasted.
2. Add 4 cups of water to the saucepan, bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, skimming off any loose skins that float to the surface, until the chickpeas are very soft and almost falling apart.
3. Drain the chickpeas well in a colander and let them cool for 5 minutes; they should be tender enough to smush easily between two fingers.
4. In a food processor, combine the tahini and lemon juice and process for 1 minute until pale and creamy, scraping down the sides once.
5. Add the chopped garlic, cumin, and 3/4 teaspoon salt to the tahini mixture and process for 30 seconds more.
6. With the machine running, drizzle in 3 tablespoons of ice water and process until the mixture is smooth and light, like a thick milkshake.
7. Add the warm drained chickpeas to the food processor and process continuously for 3-4 minutes, stopping to scrape down the sides twice, until completely smooth.
8. If the hummus seems thick or grainy, add ice water 1 tablespoon at a time, processing after each addition, until it is airy and spreadable but still holds a soft peak.
9. Taste and adjust with more salt or lemon juice as needed; the flavor should be bright, nutty, and well seasoned.
10. Spread the hummus in a shallow bowl, swirling a well in the center with the back of a spoon.
11. Drizzle the 3 tablespoons of olive oil into the well and sprinkle with smoked paprika and chopped parsley.
12. Warm the pita breads directly over a gas flame or in a dry skillet over medium heat for about 20 seconds per side until soft and lightly puffed, then cut into wedges and serve alongside the hummus.

Nutrition

Calories	240
Protein	8 g
Fat	13 g
Carbs	24 g
Fiber	6 g
Sodium	380 mg

Estimated per serving