6 Martin’s Big Marty’s Rolls
1 15-Ounce Can Chickpeas, rinsed and drained
½ Teaspoon Baking Soda
¼ Cup Lemon Juice, more to taste
1 Medium Garlic Clove, roughly chopped
½ Teaspoon Fine Sea Salt, to taste
½ Cup Tahini
2-4 Tablespoons Ice Water, more as needed
½ Teaspoon Ground Cumin
1 Tablespoon Extra-Virgin Olive Oil
Garnishes: olive oil drizzle, paprika, fresh parsley, roasted chick peas, sunflower seeds, everything bagel seasoning, sesame seeds, minced garlic, roasted red peppers
Dippers: celery, carrots, peppers
Make Big Marty Pita Chips: Preheat oven to 350 degrees Fahrenheit. Roll out each Big Marty’s Roll half with a rolling pin until flattened. Cut each flattened bun half into 6 triangle-shaped wedges. Arrange bread triangles on a foil-lined baking sheet and bake for 7-8 minutes or until golden and crisp.
Place chickpeas in medium saucepan. Stir in baking soda. Cover chickpeas with several inches of water. Bring mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes. Chickpeas should look bloated, skins are falling off, and soft.
In fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
Meanwhile, in food processor or high-powered blender, combine lemon juice, garlic, and salt. Process until garlic is very finely chopped. Let mixture rest for about 10 minutes or longer so garlic can mellow.
Add tahini to food processor, and blend until mixture is thick and creamy. Take pauses to scrape any tahini stuck to sides and bottom of processor as necessary.
While running food processor, drizzle in 2 tablespoons ice water. Scrape down food processor, and blend until mixture is very smooth, pale, and creamy. Add 1 to 2 tablespoons more ice water as needed to get smooth texture.
Add cumin and cooked chickpeas to food processor. While blending, drizzle in olive oil. Blend until mixture is super smooth, scraping down the sides of the processor as needed, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust as necessary. Add more salt or lemon juice if desired.
Scrape hummus into serving bowl or platter, and use a spoon to create swooshes on top.
Top with garnishes of your choice, and serve with Big Marty’s pita chips and vegetables.
Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Recipe adapted from: https://cookieandkate.com/best-hummus-recipe.