Creamy Warm Homestyle Hummus Recipe

Combine the drained chickpeas and baking soda in a small saucepan, then cover with water by about two inches. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes until the chickpeas are very mushy and their skins are falling off.

Drain the cooked chickpeas in a fine-mesh strainer and rinse them briefly with warm water. Let them drain thoroughly for 2 minutes to remove excess moisture.

In a food processor, combine the tahini, fresh lemon juice, chopped garlic, ground cumin, and sea salt. Process for 1 to 2 minutes until the mixture becomes pale, thick, and creamy, scraping down the sides as needed.

Add the warm, drained chickpeas to the food processor and blend continuously for 2 to 3 minutes. The mixture should become quite thick and warm from the friction of the blades.

With the processor running, slowly drizzle in the ice water one tablespoon at a time. Watch as the hummus transforms from thick and paste-like into an ultra-fluffy, pale cream color.

Spoon the warm hummus onto a shallow serving plate, creating a well in the center with the back of your spoon. Drizzle the extra virgin olive oil into the well and dust with smoked paprika before serving.