How To Make Hummus

• 10 Servings

• Prep Time: 40 minutes

• Cook Time: 16 minutes

• Total Time: 56 minutes

Adapted from From My Bowl

Ingredients

• 12 ounces dried Chickpeas about 2 cups, soaked in water overnight

• 1 teaspoon Baking Soda

• 3-5 cloves of Garlic

• Juice of 1 Lemon

• 1 1/2 teaspoon 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.

Directions

• Soak the Chickpeas: Sort through the dried chickpeas, then place in a large bowl. Cover with water and soak at room temperature (or in the fridge) for 12 to 24 hours. Drain and rinse well.

• Cook The Chickpeas: Add the chickpeas, garlic, and baking soda to a large pot or instant pot.

  – Instant Pot (recommended): Fill the pot with water until it is 2 to 3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10 to 12 minutes; let the pressure naturally release for 10 minutes before breaking the seal. (Note: if you soaked your chickpeas for closer to 24 hours, cook for 8 to 10 minutes instead).

  – Stovetop: Cover the beans with water and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 120 minutes, stirring occasionally, until the beans are tender.

• Peel the Chickpeas: Drain and rinse the cooked beans until no bubbles remain. Pick out the cooked garlic cloves and set aside. To peel the chickpeas, gently “pinch” each bean; the skin should slide off quite easily. Repeat with the remaining beans and discard the outer skin once finished.

• Chickpea Puree: Add the garlic and 3 cups of the peeled chickpeas to a food processor with an S-blade attachment. Mix the lemon juice and salt together in a small bowl until the salt dissolves. Turn the food processor on and slowly pour the lemon mixture into the processor while it is running; process until the chickpeas are relatively smooth.

• Make the Hummus: Add 1/4 cup of tahini to the food processor and seal it shut. Turn the food processor on and slowly pour in 1/3 cup of the ice cold water. Let the food processor run for 4 to 5 minutes, to help make the hummus fluffy and smooth (don’t skip this step!). Add in extra tahini and water in 1/4 cup increments, if you would like your spread to be thicker and creamier.

• Serve: Top the hummus with the remaining peeled chickpeas and any other toppings of choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.

Recipe Notes

• “Ice Cold” Water: place a few ice cubes in a glass of water for ~ 5 minutes, or stick a glass of water in the freezer for ~ 10 minutes.

• Baking soda: cooking the chickpeas in baking soda helps to soften them and make them easier to peel. You cannot taste any baking soda in the final recipe!