Creamiest Hummus Ever

• 1 can chickpeas (rinsed and drained, or 1 ½ cups cooked chickpeas)
• 1⁄2 teaspoon baking soda (if you’re using canned chickpeas)
• 1⁄3 cup lemon juice (less if you don't like too much zestyness like me)
• 1⁄2 teaspoon asafoetida1 teaspoon sea salt
• 1⁄2 cup tahini
• 4 tablespoons ice water (more as needed)
• 2 tablespoons extra-virgin olive oil

1. Place the chickpeas into a saucepan and cover with boiling water, reduce to medium heat and cook for about 20 minutes until the chickpeas are soft, bloated, and the skins have wilted off.

2. Rinse the cooked chickpeas in cold water and rub the chickpeas to take off any remaining skins. Keep the chickpeas in the saucepan, and cover with cold water. The remaining skins should float to the top of the water, so use a small mesh strainer to remove them from the water. Drain chickpeas.

3. In a food processor or high-powered blender, combine the chickpeas, lemon juice, tahini, asafetida and salt, blend until the mixture is thick and creamy. Slowly pour in the cold water. Scrape down the sides of the food processor, and blend until the mixture is super smooth.

4. Lastly, pour the olive oil in and blend for another couple of minutes, if you hummus is still somehow not smooth enough add a little more cold water Scrape the hummus into a serving bowl or platter. Add toppings of your choice and drizzle with a generous amount of olive oil.

5. Sprinkle a little love, say a prayer of gratitude, and serve with love.❤️