Ingredients:

For the Hummus Base:

2 cups cooked chickpeas (canned or homemade)

1/2 cup tahini

1/4 cup extra virgin olive oil (plus more for drizzling)

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Juice of 1 lemon

Salt, to taste

Ice water, as needed

For the Garnish:

Extra virgin olive oil

Toasted pine nuts or slivered almonds

Fresh herbs (such as parsley or cilantro), finely chopped

Sumac, for sprinkling

Black sesame seeds, for garnish

Pomegranate seeds, for a burst of color

For the Presentation:

Serve on a flat plate, drizzled with olive oil, and surrounded by warm, freshly baked pita bread.

Instructions:

1. Prepare Chickpeas:

If using canned chickpeas, drain and rinse them thoroughly. If using dried chickpeas, cook according to package instructions until very tender.

2. Blend the Hummus:

In a food processor, combine the cooked chickpeas, tahini, olive oil, minced garlic, ground cumin, smoked paprika, lemon juice, and a pinch of salt.

Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add ice water, one tablespoon at a time, until the desired consistency is reached.

3. Adjust Seasoning:

Taste and adjust the seasoning, adding more salt or lemon juice if necessary. The flavor should be well-balanced and vibrant.

4. Present and Garnish:

Spread the hummus onto a flat serving plate in a smooth, even layer.

Drizzle extra virgin olive oil over the top.

Sprinkle with toasted pine nuts or slivered almonds, fresh herbs, sumac, black sesame seeds, and pomegranate seeds for a visually appealing presentation.

5. Serve:

Serve the Michelin Star Hummus on a flat plate, surrounded by warm, freshly baked pita bread.

Optional Tips:

For an extra layer of sophistication, infuse the olive oil with herbs or garlic before drizzling over the hummus.

Consider using a high-quality tahini for a creamier texture and richer flavor.

Experiment with different herb garnishes or edible flowers for a unique touch.