The Best Hummus

Prep: 25 min. • Cook: 20 min. + chilling Makes: 11/2 cups

1 can (15 oz.) chickpeas, rinsed and drained 1/2 tsp. baking soda 1/4 cup fresh lemon juice 1 Tbsp. minced garlic 1/2 tsp. kosher salt 1/2 tsp. ground cumin 1/2 cup tahini

2 Tbsp. extra virgin olive oil 1/4 cup cold water

Optional: Olive oil, roasted chickpeas, toasted sesame seeds and ground sumac

1. Place the chickpeas in a large saucepan; add water to cover by 1 in. Gently rub the chickpeas to remove skins. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to pan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until chickpeas are tender and starting to fall apart, 20-25 minutes.

2. Meanwhile, in a blender, pulse the lemon juice, garlic and salt until finely chopped. Let stand for 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil.

3. Add chickpeas to blender; add the cold water. Cover and process until completely smooth. Add lemon mixture; process. With blender running, slowly add the tahini mixture. Adjust seasoning with additional salt and cumin if desired.

4. Transfer the mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with olive oil and toppings. 1/4 CUP 250 cal., 19g fat (3g sat. fat), 0 chol., 361mg sod., 15g carb. (2g sugars, 5g fiber), 7g pro.