• 1 cup dried chickpeas, soaked in 2 tsp baking soda
  • 1 Tbsp Baking soda
  • 4 Garlic cloves, crushed
  • Ice Water
  • 1/3 cup fresh lemon juice
  • 1 tsp kosher salt
  • 2/3 cup tahini, good quality very important
  • ¼ tsp cumin
  • J. Olive Co. EVOO, to taste
  • Jalapeno
  • Lime juice


  1. Place chickpeas in a large bowl with 2 tsp baking soda.  Let soak overnight.  The next day, drain the soaked garbanzo beans.
  2. Toss the beans in the 1 Tbsp Baking soda and bake in 350 degree oven for 10 minutes.  Take the garbanzo beans out and rinse thoroughly.
  3. Add to a pot and cover with 3 inches of water and bring to a boil.  Cut down to a simmer and start straining skins.
  4. Cook until beans are cooked then cook some more.  You want these beans to be cooked a lot so the hummus is smooth.
  5. Take your crushed garlic and steep in the lemon juice for 10-15 minutes. Strain off garlic.
  6. In a food processor add the tahini mixture and lemon juice mixture.
  7. Turn machine on and have ice water ready because it will lock up.  Slowly stream in ice water until it smooths out.
  8. Next add garbanzo beans to taste.  Season with salt, cumin and olive oil.
  9. Finish by creating a well with the hummus and filling with olive oil, lime juice and jalapeño.

Recipe courtesy of Alex Eaton of The Manship and Aplos