Instructions

• If using canned chickpeas, drain and rinse them. If using soaked and cooked chickpeas, drain them after cooking and let them return to room temperature. Set aside about 15–20 whole chickpeas for garnish.
• (Optional — to remove skins for extra-smooth hummus) Place the drained cooked chickpeas (not the reserved garnish chickpeas) in a dry skillet and sprinkle with 1 tablespoon baking soda, stirring to coat evenly. Heat over medium, stirring constantly, for 2–3 minutes until the beans are heated through and the skins begin to separate.
• Immediately transfer the hot chickpeas to a large bowl and immerse them in cold water. Agitate the beans with your hands and change the water 3–4 times; loose skins will float to the surface and can be discarded with each change. When most skins are removed, drain and rinse the chickpeas thoroughly to remove any remaining baking soda. (Alternative skinning method: pinch each chickpea to remove its skin, then discard the skins.)
• Fit a food processor with the blade attachment. Add the drained chickpeas (all except the reserved garnish), 1/3 cup tahini paste, 8 roasted garlic cloves (or substitute 1–3 fresh garlic cloves if you prefer a stronger flavor), 1/4 cup fresh lemon juice, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 3/4 teaspoon cumin, and a pinch of cayenne pepper.
• Process the mixture until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
• Taste and adjust seasoning: add more salt, lemon juice, or garlic to taste, then process again briefly to incorporate any additions.
• Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a small well in the center. Garnish with the reserved whole chickpeas, a drizzle of extra virgin olive oil, and a sprinkle of paprika and minced fresh parsley, if desired.