Ingredients

The following ingredients have 4 Servings
  • 12 oz dried Chickpeas (about 2 cups), soaked in water overnight
  • 1 tsp Baking Soda
  • 3-5 cloves of Garlic
  • Juice of 1 Lemon
  • 1 1/2 tsp Kosher Salt
  • 1/4 -3/4 cup Tahini (based on preference)
  • 1 cup Ice Cold Water*, divided
  • Optional Toppings: Olive Oil, Cumin, Smoked Paprika, Za’atar, etc.

Instruction

  • in water for 12-24 hours, then drain and rinse them.
  • with 3-5 cloves of raw Garlic (according to preference) and the Baking Soda (this softens them and makes them easier to peel).
  • Add the Chickpeas, Garlic, and Baking Soda to a large pot and cover with water. Bring to a boil and cook for 40 – 120 minutes, until the beans are tender.
  • Drain and rinse the cooked beans, until no bubbles remain. Set the cooked cloves of Garlic aside and peel the Chickpeas. The skins should slide off quite easily when you gently “pinch” each bean. Discard the Chickpea “skins” once finished.
  • by adding 3 cups of the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Mix the Lemon Juice and Salt together in a small bowl until the Salt dissolves, then slowly pour this mixture into the Food Processor while it is running to puree the Chickpeas until they are smooth.
  • Add in 1/4 cup of Tahini to the Food Processor, then seal it and add in 1/3 cup of Ice Cold Water while it is running. Let the Food Processor run for 4-5 minutes, to help make the hummus fluffy and smooth. Add in extra Tahini and Water in 1/4 cup increments, if you would like your spread to be thicker or have a higher fat content (and be creamier).
  • with the remaining peeled Chickpeas and any toppings of your choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.