Creamy hummus

Ingredients:

• 1 can of chickpeas, or equivalent dry chickpeas (dry gives you better flavor)
• 1/8 cup of tahini (or a little more, depending on taste)
• 1-1.5 cloves of garlic (depending on preference)
• 1/2 tsp cumin powder
• 1/4-1/2 tsp of salt
• baking soda
• juice from one full lemon
• sumac powder to taste

Instructions:

1. If using dried chickpeas, soak overnight. If using canned, you can skip this step.
2. Cook chickpeas in water on the stove with a little bit of baking soda, until soft (for canned chickpeas this only takes a few minutes, for dry you’ll need to cook for 30-45 minutes). The baking soda will cause the skins of the chickpeas to come off, as they cook, skim the skins off the surface of the water. If you used dry chickpeas, you can speed this step up by first cooking briefly in the pressure cooker (5 min or so), and then cooking with baking soda for a few minutes afterwardds
3. While the chickpeas are cooking, blend the lemon juice and garlic in the blender. By blending the garlic just with the lemon juice, you’re able to blend it better than when the garlic is mixed in with everything else, and the acid in the lemon juice takes the bite out of the raw garlic
4. Next add the tahini, salt, cumin powder and chickpeas to the blender and blend until smooth, adding water until you get the consistency you prefer
5. Adjust lemon juice, salt, cumin powder and tahini to taste if needed
6. Serve with drizzle of olive oil and sumac powder