This hummus without garlic is creamy, smooth and loaded with flavor. It’s quick & easy to make, uses minimal everyday ingredients and has a million different uses!
0 Optional but highly recommended: Place the chickpeas, baking soda, salt, and bay leaf in a medium saucepan. Add 3 cups of water, or enough so the chickpeas are covered by several inches, then bring the mixture to a boil over medium-high heat. Continue boiling for about 15 minutes, or until the chickpeas are soft, bloated, and their skins are falling off. Discard the bay leaf then drain and run the chickpeas under cold water for about 30 seconds.
1 Add the lemon juice, tahini and salt to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
2 While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy.
3 Add the cumin and drained, overcooked chickpeas (or just drained & rinsed canned chickpeas if you skipped step 1) to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, about 2 minutes. If the hummus is too thick or not super smooth still, add more ice water by the tablespoon until desired consistency is reached.
4 Taste and adjust as desired, I typically add more salt. Transfer hummus to a bowl or plate, top with garnishes of your choice and enjoy!
