1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas ½ teaspoon baking soda
1/4 cup fresh lemon juice (1-2 lemons)
1/2 tsp salt
1 med clove garlic, chopped - soak in lemon juice 10 min
1/2 cup tahini (Trader Joe's organic)
2 Tbs. ice water
1/2 tsp cumin
1 Tbs. olive oil
Instructions
Place the chickpeas in a medium saucepan and add
the baking soda (1/2 tsp.). Cover the chickpeas
by several inches of water, then bring the
mixture to a boil over high heat. Continue
boiling, reducing heat if necessary to prevent
overflow, for about 20 minutes, or until the
chickpeas look bloated, their skins are falling
off, and they’re quite soft. In a fine-mesh
strainer, drain the chickpeas and run cool water
over them for about 30 seconds. Set aside (no
need to peel the chickpeas for this recipe!).
Meanwhile, in a food processor or high-powered
blender, combine the lemon juice, garlic and salt.
Process until the garlic is very finely chopped,
then let the mixture rest so the garlic flavor can
mellow, ideally 10 minutes or longer.
Add the tahini to the food processor and blend
until the mixture is thick and creamy, stopping to
scrape down any tahini stuck to the sides and
bottom of the processor as necessary.
While running the food processor, drizzle in 2
tablespoons ice water. Scrape down the food
processor, and blend until the mixture is ultra
smooth, pale and creamy. (If your tahini was
extra-thick to begin with, you might need to add
1 to 2 tablespoons more ice water.) Add the
cumin and the drained, over-cooked chickpeas to
the food processor. While blending, drizzle in
the olive oil. Blend until the mixture is super
smooth, scraping down the sides of the processor
as necessary, about 2 minutes. Add more ice
water by the tablespoon if necessary to achieve
a super creamy texture.
Taste, and adjust as necessary—I almost always
add another ¼ teaspoon salt for more overall
flavor and another tablespoon of lemon juice for
extra zing.
Originally Submitted
6/6/2020
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