Cucumber Sticks Hummus

1. 1
   prep

   Soak the chickpeas overnight.

   Rinse the dried chickpeas well in cold water. Place them in a large bowl, cover with at least 3 inches of water, and let them soak for 8 hours or overnight. They should double in size.

2. 2
   pressure cook · ~20 min

   Pressure cook the chickpeas with baking soda until very soft.

   1.Drain the soaked chickpeas and transfer them to the pressure cooker.

   2.Add 3 cups of fresh water and a pinch of baking soda.

   3.Close the lid and cook on high heat for the first whistle.

   4.Reduce the heat to low and continue cooking for 15-18 minutes.

   5.Turn off the heat and allow the pressure to release naturally.

   TIPThe baking soda softens the skins, giving you a much smoother hummus. Don't skip it.
3. 3
   prep

   Drain and reserve the cooked chickpeas.

   Open the pressure cooker. The chickpeas should be very soft and easily squished between your fingers. Drain them, but reserve about half a cup of the cooking liquid. Allow the chickpeas to cool slightly.

4. 4
   mix · ~5 min

   Blend the hummus to a silky-smooth consistency.

   1.In a blender, combine the warm chickpeas, tahini, lemon juice, chopped garlic, olive oil, salt, and cumin powder.

   2.Blend on high, adding the reserved cooking liquid a few tablespoons at a time, until the mixture is smooth and thick.

   3.Add 2-3 ice cubes and blend again for a final 2-3 minutes until the hummus is light, creamy, and pale in color.

   TIPBlending with ice cubes incorporates air and gives the hummus a restaurant-style creamy texture. Be patient with this step.
5. 5
   prep

   Cut the cucumber into thick sticks.

   Wash the cucumbers and pat them dry. Do not peel them for a better crunch and color. Trim the ends, cut them in half lengthwise, and then slice each half into thick, finger-like sticks.

   TIPUse firm, seedless cucumbers for the best crunch. Removing the seeds prevents the sticks from becoming watery.
6. 6
   assemble · ~2 min

   Assemble the cucumber sticks and hummus.

   1.Spoon the creamy hummus into a wide serving bowl.

   2.Use the back of a spoon to create a shallow swirl on the surface.

   3.Arrange the cucumber sticks around the hummus or on a separate platter.

   4.Drizzle a teaspoon of olive oil over the hummus and dust lightly with paprika.

   TIPFor a party, serve the hummus in a small bowl placed inside a larger plate, with the cucumber sticks fanned out around it. It looks beautiful with minimal effort.

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