Spicy Cilantro Hummus

🥘 Ingredients

• chickpeas 1
• baking soda ¼ tsp
• good-quality tahini ¼ cup
• cilantro 1 cup
• fat garlic cloves 2
• serrano pepper or jalapeño pepper 0.5-1
• freshly squeezed lime juice ¼ cup
• ground cumin ½ tsp
• extra virgin olive oil 2 tbsp
• Kosher
• ice water 4-5 tbsp
• For serving: Pita chips and/or veggie sticks

1. 1

   Gather: chickpeas , baking soda , good-quality tahini , cilantro , fat garlic cloves , serrano pepper or jalapeño pepper , freshly squeezed lime juice , ground cumin , extra virgin olive oil , Kosher salt and freshly cracked black pepper, ice water , For serving: Pita chips and/or veggie sticks .
2. 2

   For the smoothest dip: Add the chickpeas to a saucepan, cover with water, and add the baking soda. Bring to a boil, then reduce the heat and cook at a rapid simmer for 20 minutes , or until the chickpeas are very soft and almost falling apart. Drain, then rinse. While the chickpeas simmer, measure out the remaining ingredients.
3. 3

   While still warm, add the chickpeas to a food processor. Blend for 1-2 minutes into a pureed paste, scraping down the sides as you go.
4. 4

   To the food processor, add the tahini, cilantro, garlic, serrano pepper, lime juice, cumin, olive oil, 1 tsp kosher salt, and pepper to taste. Blend until smooth and well-combined, scraping down the sides as you go.
5. 5

   With the motor running, stream in 4 tbsp ice water and blend until creamy and smooth. Check the texture: if you want it looser, stream in more water and blend again.
6. 6

   Taste, adding more lime juice for acidity, more olive oil for richness, more serrano for heat, or more salt to taste. Blend again.
7. 7

   Transfer to an airtight container or one large (or two smaller) jars. To extend freshness and texture, lightly drizzle the surface with olive oil; refrigerate for about 5 days.