Impossibly Creamy Hummus
This hummus is impossibly creamy, like whipped thick clouds with a citrusy, garlicky lift. Boiling the chickpeas with baking soda and tossing in ice cubes at the end creates an unbelievably smooth, airy texture that puts store-bought to shame. A drizzle of algae oil rounds it out with a clean, velvety finish. You'll never go back to store bought again.
Ingredients
Start by draining and rinsing your can of chickpeas, and then add to a pot and cover with water.
Add baking soda and place over medium-high heat. Boil for 10-15 minutes, until the skins start floating to the top and peeling off the chickpeas.
Skim the skins off the top, drain the water, and then remove any remaining skins. This step is optional, but will ensure a silky smooth finish.
To a food processor or blender, add the garlic, lemon juice, and a big pinch of salt. Process until the garlic is finely chopped. Then add your tahini and cumin, and process until smooth.
Add your peeled chickpeas, another big pinch of salt, and around 1 tbsp of your algae oil. Process until smooth. At this point it will look like thick, store-bought hummus.
Once you reach this point, add a large handful of ice cubes and continue to process until very silky, airy, and the ice cubes are fully incorporated. While it is processing, add your remaining oil.
Finish with more salt and lemon juice to taste.
