Homemade Hummus With Tahini And Lemon

Divide 2 cans chickpeas and ¼ tsp baking soda between two Suvie pans. Pour 3 cups boiling water into each pan. Carefully place pans in Suvie, input settings and cook now. Bottom Zone: Slow Cook High for 1 hour

Meanwhile, in a small bowl, stir together 1 tbsp minced garlic, ⅓ cup lemon juice, and 1 tsp salt. Set aside.

Remove pans from Suvie. Drain chickpeas in a colander and then transfer to a large bowl filled with cold water. Swish chickpeas around, rubbing the chickpeas together and using your fingers to gently remove the skins from the chickpeas. Discard skins and drain chickpeas again.

In a food processor or high powered blender, combine drained chickpeas, garlic-lemon mixture, ½ tsp cumin, and ⅓ cup water. Process on high until smooth, about 2 minutes, scraping down the bowl as needed. With the motor running, drizzle in ½ cup tahini and 2 tbsp olive oil. Continue to process until very smooth, about 1 minute, scraping down the sides of the bowl. Add extra water, 1 tbsp at a time, to reach the desired consistency.

Season hummus to taste with salt. Transfer to a serving bowl and garnish with 1 tbsp fresh herbs and a drizzle of olive oil.