- In a large pot bring water to a boil. Add baking soda and canned chickpeas. Boil for 20 minutes, drain and cool.
- Place boiled chickpeas, tahini, lemon juice, garlic, smoked paprika, cayenne, cumin, coriander, and salt in the bowl of a food processer. Blend until ingredients are well mixed and, with food processor on, drizzle in oil until hummus is smooth and velvety.
- Serve as an appetizer with pita and sliced vegetables or use as a spread for sandwiches and wraps.
Keep the liquid from the chickpea can to use for vegan egg white replacement.
- Recipe type: Sauces Condiments and Spreads
- Cuisine: Middle Eastern