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Quick Creamy Hummus
You can make a serviceable hummus simply by emptying canned chickpeas into a food processor and letting the machine run. But if you simmer the canned legumes with a little baking soda and puree them while warm, as we do in this recipe, you’ll end up with hummus that’s remarkably smooth and creamy as well as wonderfully light. Traditionally, hummus is served warm and garnished with paprika, cumin, chopped fresh parsley and a drizzle of extra-virgin olive oil. Sometimes a sliced hard-cooked egg is added. Leftover hummus can be refrigerated for up to five days. To reheat, transfer to a microwave-safe bowl, cover and heat for 1 to 2 minutes, stirring halfway through; add a few tablespoons of water as needed to reach the proper consistency.
15½-ounce cans chickpeas, drained, 2 cups liquid reserved