black pepper and additional chopped herbs for garnish
Instructions
In a large pot, add the drained chickpeas and about 1 teaspoon salt. Bring to a boil and simmer over low heat for about 10-15 minutes to make the chickpeas extra soft. Drain and set aside, removing any chickpea skins that have released themselves from the beans. (Don't spend a lot of time on this though!)
Add all ingredients, except the olive oil, to a food processor (or high-speed blender) and process until smooth, scraping down the sides as needed. Once the ingredients have formed a paste, add the olive oil and continue blending / processing.
When you think your hummus is smooth enough, blend or process for another 2-4 minutes. At this point, you can taste and adjust for salt and other seasonings, or add a little more oil if it isn't getting creamy enough. This is also where you can add the ice water if you're trying that method!
Pour into a bowl and garnish with a drizzle of olive oil and fresh herbs. Serve with your favorite crackers and crudité, dollop on a quinoa bowl, or spread on your favorite sandwich!
Notes
This recipe will keep well in the fridge for at least 7 days, and can be frozen for several months, though the consistency will change. If freezing, I recommend blending it again once thawed to ensure water and oil are properly re-emulsified.