1 cup dried garbanzo beans
1 teaspoon baking soda
3 cloves garlic
1 ½ lemons juiced (about ⅓ cup)
1 ½ teaspoons kosher salt, more to taste
1 cup tahini
½ cup ice water
2 tablespoons olive oil
1 teaspoon ground cumin
- Soak garbanzo beans and ½ teaspoon baking soda in cold water overnight.
- Rinse garbanzo beans and add them to a medium size pot with the other ½ teaspoon baking soda. Add enough water so the garbanzo beans are covered with at least 4" of water. Bring water to a boil. Lower heat to medium and cook until garbanzo beans are mushy and soft, about 60-75 minutes. Drain the garbanzo beans.
- Meanwhile, puree the garlic, lemon juice and salt in a food processor or blender. Add tahini and pulse for a few turns. Slowly add the ice water until the tahini is smooth and creamy. Add the cooked drained garbanzo beans to the tahini. Blend until smooth and fluffy. Drizzle in the olive oil and add in cumin and pulse for a few seconds. Taste and add more salt or lemon juice, if needed.
- Smooth out the hummus on a plate using a knife to spread it out. Drizzle with olive oil and a dash of paprika. Serve with Cult Crackers on the side.