Creamy Chili Crisp Hummus

Ingredients

• 1 can chickpeas, drained  
• 1/2 tsp baking soda   
• 1 clove garlic, smashed  
• 2 Tbsp extra virgin olive oil   
• 2 Tbsp lemon juice  
• 1/3 cup tahini  
• 1/2 tsp salt  
• 1 Tbsp chili crisp  
• 1/2 tsp cumin  
• 1/4-1/2 cup ice water 

Directions

1. In a small pot, add the chickpeas, baking soda, and cover with water. Stir and bring to a boil and simmer for 20 minutes. This helps with softening the chickpeas and removing the skin. Discard the skins that float to the top. Drain and rinse chickpeas. Remove as much of the skin as possible, it doesn’t have to be perfect. This makes the hummus super creamy.   
2. Add the garlic, olive oil, and lemon juice to the Hamilton Beach PowerMax blender and let it sit for 10 minutes. This helps cut and mellow out the garlic. Then add the rest of the ingredients to the blender and just 1/4 cup of ice water. Blend until smooth, adding more water in 1 Tbsp at a time to thin it out and get that super creamy texture.   
3. Place hummus in a bowl, drizzle some more olive oil, chili crisp, and sesame seeds (optional) on top. Enjoy! 

Makes: 2 cups