Hummus
adapted from bon appetite
Servings: 20
Ingredients
- 15 oz. Chickpeas one can, drained and rinsed
- 1/2 teaspoon Baking soda
- 2 1/2 Tablespoon Lemon juice freshly squeezed
- 1 Clove Garlic large, roughly chopped
- 1/2-3/4 teaspoon Sea Salt fine, plus a little more to taste
- 1/2 Cup Tahini
- 2-4 teaspoons Ice water or more as needed
- 1/4-1/2 teaspoon Cumin ground
- 1 Tablespoon Olive oil extra virgin
- 1-4 teaspoon Paprika smoked, for garnish
Instructions
- Place the chickpeas in a medium saucepan and sprinkle in 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’ skins are falling off.15 oz. Chickpeas, 1/2 teaspoon Baking soda
- In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
- 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 can seep in, about 15 minutes.2 1/2 Tablespoon Lemon juice, 1 Clove Garlic, 1/2-3/4 teaspoon Sea Salt
- 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 so that everything ends up well combined.1/2 Cup Tahini
- While running the food processor, drizzle in 2 tablespoons ice water, blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick, you might need to add 1 to 2 tablespoons more of ice water.)2-4 teaspoons Ice water
- Add the cumin and the drained 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 until the mixture is creamy.1/4-1/2 teaspoon Cumin, 1 Tablespoon Olive oil
- Scrape the hummus into a serving bowl or platter.1-4 teaspoon Paprika
- Store leftovers in the fridge for up to 1 week.
Notes
This hummus will keep for 1 week in the refrigerator.
Nutrition
Serving: 1g | Calories: 78kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg