Easy, delicious hummus that is smooth in texture and rich in flavor.
- 1 15 oz. can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ tsp baking soda (if using canned)
- ¼ cup lemon juice (1 ½-2 lemons)
- 1 medium-to-large garlic clove, roughly chopped ½ tsp fine sea salt, to taste ½ cup tahini
- 2-4 tbsp ice water
- ½ tsp ground cumin
- 1 tbsp extra virgin olive oil
1. Place the chickpeas in a medium saucepan and add the baking soda. 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).
2. 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.
3. 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.
4. While running the food processor, drizzle in 2 tbsp ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini is extra thick to begin with, you might need to add 1 or 2 tbsp more ice water).
5. 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 tbsp is necessary to achieve a super creamy mixture.
6. Taste, and adjust as necessary.
- Servings: 8
- Nutritional Amount per Serving:
- Calories: 293
- Protein: 12g
- Fat: 13g
- Carbohydrates: 37g
- Dietary Fiber: 10g