Name: Homemade Hummus
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 (15-oz.) can chickpeas, drained, rinsed -; 1/2 tsp. baking soda -; 1/2 c. tahini -; 3 tbsp. fresh lemon juice -; 1/4 c. extra-virgin olive oil, plus more for serving -; 1 1/2 tsp. (or more) kosher salt -; 1/2 tsp. (or more) ground cumin -; 1/4 tsp. (or more) cayenne pepper -; Aleppo-style pepper or paprika and chopped fresh parsley, for serving (optional) -

Ingredients for - Homemade Hummus

1. 1 (15-oz.) can chickpeas, drained, rinsed

2. 1/2 tsp. baking soda

3. 1/2 c. tahini

4. 3 tbsp. fresh lemon juice

5. 1/4 c. extra-virgin olive oil, plus more for serving

6. 1 1/2 tsp. (or more) kosher salt

7. 1/2 tsp. (or more) ground cumin

8. 1/4 tsp. (or more) cayenne pepper

9. Aleppo-style pepper or paprika and chopped fresh parsley, for serving (optional)

How to cook deliciously - Homemade Hummus

1 . Stage

In a medium pot, cover chickpeas and baking soda with water by about 2". Cover and bring to a boil. Cook until chickpeas are breaking down, about 15 minutes. Drain, then rinse chickpeas.

2 . Stage

Transfer chickpeas to a food processor. Add tahini and lemon juice. Pulse until mixture is smooth, about 2 minutes. With the motor running, slowly add oil until combined. Add salt, cumin, and cayenne and pulse again to combine; adjust seasonings as needed. Add 1 tablespoon water and continue to blend until hummus is smooth.

3 . Stage

Transfer hummus to a serving bowl. Drizzle with more oil. Sprinkle with Aleppo-style pepper and parsley (if using).

4 . Stage

Make Ahead: Hummus can be made 3 days ahead. Store in an airtight container and refrigerate.