Our rendition of authentic hummus includes elephant garlic and high-quality extra virgin olive oil. The surprising secret of an ultra-smooth hummus is the addition of a few teaspoons of baking soda. The hummus ingredient list is short but the shorter the list the more important each component becomes. We use only dried organic chickpeas, fresh and flavorful tahini, freshly squeezed lemon juice, elephant garlic from the garden, toasted and ground cumin, Jordan Extra Virgin Olive Oil, and kosher salt.



Cover chickpeas with 6 cups of water mixed with 1 tsp baking soda, refrigerate overnight.

Drain the chickpeas and rinse thoroughly. Add chickpeas, half of spring water, and remaining 2 tsp of baking soda to a small stockpot over medium-high heat and bring to a boil. Reduce to a simmer and continue to cook for 35 minutes until soft through. Drain the chickpeas, discarding any loose skins. Transfer to a food processor and blend to a paste. With the motor running, add garlic, lemon juice, tahini, cumin and the remaining spring water. Process until smooth. Remove the blade, fold in olive oil and season with salt. Transfer to a serving bowl and garnish. Hummus may be refrigerated for three days or held frozen for up to two months.

Favorite garnishes: sumac, paprika, whole chickpeas, parsley, toasted sesame seeds or a tablespoon of extra virgin olive oil or roasted sesame oil.

Serve with an edible centerpiece of vegetables at your next gathering.