Description
This classic hummus is creamy, flavorful, and perfect for dipping with pita or fresh veggies.
Ingredients
Scale
- 3 cups cooked chickpeas
- 1 1/2 teaspoons baking soda (optional, use if peeling chickpeas)
- 1 to 2 garlic cloves (minced)
- 2 ice cubes
- 1/3 cup tahini
- 1/2 teaspoon kosher salt
- Juice of 1 lemon
- Arbequina extra virgin olive oil
- Sumac (to serve)
Instructions
- Drain two cans of chickpeas, and place them in a medium-sized pot over medium heat. Cover with water and simmer for 20 minutes.
- Remove the beans from the heat, and stir in the baking soda. Let it sit for a few minutes. This makes it easier to remove the skins. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. They come off easily. Place peeled chickpeas in the bowl of your food processor.
- Add the minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
- While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice through the tube, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, 1 tablespoon at a time, until you reach the desired silky smooth consistency.
- Spoon your hummus on a serving platter, drizzle a generous amount of olive oil over the top, a few reserved chickpeas, and a sprinkle of sumac if using.
- Place dried chickpeas in a large bowl, cover with water, and soak overnight.
- The next day, drain the chickpeas, cover with 2 inches of water. Bring to boil over high heat, then reduce the heat so the chickpeas are at a simmer. Simmer for 1 1/2 to 2 hours.
- Add 1 1/2 teaspoons baking soda to the water with the chickpeas. Leave for a few minutes. Turn off the heat. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. Place peeled chickpeas in a bowl.
- Add cooked chickpeas and minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
- While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice through the tube, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, 1 tablespoon at a time, until you reach the desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with a few chickpeas, if you like. Sprinkle with sumac. Enjoy with warm pita wedges and your favorite veggies.
Notes
- Chickpeas can be soaked overnight for an even creamier texture.
- Feel free to adjust the garlic to your taste.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg