- 2 (15-ounce) cans chickpeas, drained and rinsed
- 5 cloves garlic, peeled
- 1 teaspoon baking soda
- 1/2 cup tahini
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more to taste
- Juice of 2 lemons (roughly 1/4 cup)
- 2–3 ice cubes
- Olive oil, za’atar, and chopped parsley, to top (optional)
- Place chickpeas, garlic, and baking soda in a large pot and cover with water by 1 inch. Bring to a gentle boil and continue to cook until the water is mostly evaporated and the chickpeas are falling apart, about 25 minutes.
- Drain the chickpea mixture and rinse well to wash off any lingering baking soda. Transfer to a food processor or blender. Add tahini, cumin, salt, lemon juice, and ice cubes. Cover and process until completely smooth, pausing to scrape down the sides occasionally if necessary. Taste and add more salt if desired. If the mixture becomes clumpy or too thick at any point, add another ice cube.
- Transfer hummus to a bowl and smooth with a spoon. Drizzle with olive oil and top with za’atar and chopped parsley, if desired.
The hummus will last in an air-tight container in the refrigerator for up to 1 week.