Hummus with Crudités

1. 1
   prep

   Soak the chickpeas overnight.

   Place dried chickpeas in a large bowl and cover with plenty of cold water. Let soak for at least 8 hours or overnight. Drain and rinse well.

   TIPSofter chickpeas blend into a creamier hummus. If short on time, use the quick-soak method: boil for 2 minutes, then let sit covered for 1 hour.
2. 2
   boil · ~60 min

   Cook the chickpeas until tender.

   Place the soaked and drained chickpeas in a saucepan. Cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer until very tender and skins are loose, about 45 to 60 minutes.

   TIPFor extra-smooth hummus, rub the cooked chickpeas between your hands in a bowl of water to remove the skins. The skins will float to the top and can be poured off.
3. 3
   mix · ~1 min

   Blend the tahini and lemon juice.

   In the bowl of a food processor, combine the tahini and freshly squeezed lemon juice. Process for 1 minute until thick and pale.

   TIPWhipping the tahini with lemon juice first creates a lighter, fluffier texture.
4. 4
   mix · ~1 min

   Add garlic, oil, cumin, and salt to make a paste.

   Add the minced garlic, olive oil, cumin powder, and salt to the food processor. Process for another 30 seconds, scraping down the sides of the bowl as needed.

5. 5
   mix · ~3 min

   Add the cooked chickpeas and blend until smooth.

   Add the drained, cooked chickpeas to the food processor. Process for 1-2 minutes, then scrape down the sides. Add 2 tablespoons of ice cold water and continue processing until the hummus is very smooth and creamy. If it's too thick, add a little more water, a teaspoon at a time.

   TIPProcessing for a full 3-4 minutes will give you the best, most velvety smooth hummus.
6. 6
   prep

   Prepare the crudités.

   Wash and dry all vegetables. Peel the carrots and cut into sticks. Cut the cucumber into sticks. Seed and slice the bell pepper into strips. Arrange the cherry tomatoes and all vegetable sticks on a platter.

7. 7
   assemble

   Assemble the dish.

   Spoon the hummus into a serving bowl, using the back of a spoon to create a well in the center. Arrange the vegetable sticks and tomatoes around the bowl.

   TIPWarm the hummus slightly in the microwave or let it come to room temperature for the best flavor.
8. 8
   garnish

   Garnish and serve.

   Drizzle the hummus generously with extra virgin olive oil and sprinkle with a pinch of paprika. Serve immediately with the fresh crudités.

   TIPA sprinkle of fresh chopped parsley adds a nice pop of color and freshness.

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