You’ll love this creamy hummus recipe. It’s extra delicious made with dried chickpea, but you can use canned if you’re rushed for time!
- 1 1/2 cups cooked chickpeas with reserved cooking liquid or 15 oz can of chickpeas
- 3 Tablespoons tahini
- 3 Tablespoons lemon juice
- 2–3 Tablespoons extra virgin olive oil
- 1 – 2 cloves garlic
- 1/2 teaspoon salt
- 2–3 Tablespoons reserved cooking liquid or water
- Toppings: olive oil, cooked chickpeas, za’atar, cayenne pepper and/or paprika
- If you’re using dried chickpeas, you’ll want to start with 1 cup of dried chickpeas, soak them overnight in cold water. Discard the soaking liquid and add to a large pot with 6 cups of water and 1/2 teaspoon of baking soda. Bring the mixture to a boil, reduce to a simmer and cook for 40-60 minutes or until chickpeas are very tender, but not mushy. Remove any chickpea skins that have floated to the top. Drain, rinse with cold water and peel the skin from any chickpeas that didn’t lose their skin during the cooking process.
- If using canned chickpeas, you’ll need to drain and rinse them. Remove skin from chickpeas, per instructions above. (This step is optional.)
- In a food processor, add lemon juice and tahini. Process for 1 minute. Scrape down the sides of your food processor bowl and add chickpeas, olive oil, garlic and salt. Process until smooth (about 1 -2 minutes more) gradually adding reserved cooking liquid or water as desired to thin dip and scraping down sides of the processor bowl as needed.Once the hummus is completely smooth, taste and season as needed.
- Transfer to a bowl for serving. Top with an extra drizzle of olive oil, cooked chickpeas, za’atar, cayenne pepper and/or paprika. Store any leftovers in the fridge for up to three days.
- Category: Dip
- Method: Food Processor
- Cuisine: Middle Eastern
- Serving Size: 2 Tablespoons
- Calories: 123
- Sugar: 2g
- Sodium: 119mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: ceramy hummus