Recipe

Make Hummus

1. In large pot, combine chickpeas and baking soda with 6 cups of water. Bring to a boil over medium-high heat, then reduce heat to low and let simmer until chickpeas start breaking down, 15 to 20 minutes. Drain chickpeas and give them a good shake in strainer to help remove some skins. I don’t get too picky about this part, but since the skins will clump together, I do recommend fishing out what you can because your hummus will be all the creamier for it.
2. In blender, combine chickpeas with tahini, lemon juice, garlic, salt and cumin. Add ice water along with a few ice cubes (this will make your hummus even creamier) and blend on medium-high speed until mixture is very smooth, occasionally pausing to scrape down the sides with spatula, 3 to 5 minutes. Season with more salt, as needed. Store in sealed container in fridge for up to 1 week.

Make Tahini

1. In high-speed blender, combine tahini, lemon juice, salt and garlic. Add 1 cup of ice water and blend until smooth. To loosen sauce, add more ice water as desired. Store in sealed container in fridge for up to 1 week.

Prepare Toppings And Serve

1. In medium bowl, toss together cucumbers, tomatoes, onion and radishes. Add olive oil, lemon juice and salt, and toss to coat well. Season with more salt, if needed.
2. Divide hummus between 2 serving plates and make well in centre. Fill inside of each with half of the tahini and top with half of the chopped salad. Finish with a little olive oil and juicy pinch of sumac.