Smoked Salmon Hummus

Ingredients:

4oz Alaska Smokehouse Smoked Salmon, skin removed, drained, and flaked

1 cup dried chickpeas, soaked overnight

2 garlic cloves, peeled and minced

1/2 cup organic tahini

Juice of 1 Lemon

Pinch of baking soda

2 teaspoons kosher salt

Sumac for garnish

Italian Parsley, for garnish

Extra virgin olive oil, for garnish

Procedure:

Drain the chickpeas, then place into a large 3 quart straight sided sauce pot, then cover with so it comes up about 2-3 inches over the chickpeas.

Add in a pinch of baking soda, then turn the heat onto high and bring to a boil.

Reduce heat to medium, cover, and cook until chickpeas are falling apart tender, about 1 hour.

Strain the chickpeas, reserving the cooking liquid.

Transfer the chickpeas to a food processor, then add half a cup of the cooking liquid, the garlic, tahini, salt, lemon juice, and smoked salmon.

Process together until very smooth, about 5 minutes, adding more cooking liquid a tablespoon at a time if the texture is too thick.

Season with salt if needed, then transfer to a bowl and let rest for 15 minutes to tighten up.

Garnish with a sprinkle of sumac, chopped Italian parsley, and a drizzle of olive oil.

Serve with pita bread, chips, or vegetables.