Ingredients
15 ounces chickpeas (1 can rinsed and drained or 1 ½ cups cooked)
½ teaspoon baking soda (if using canned)
¼ cup lemon juice
1 large garlic clove
½ teaspoon fine sea salt
½ cup tahini
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Instructions
- Place the chickpeas in a medium saucepan and add baking soda. Cover the chickpeas with several inches of water. Bring to a boil over high heat.
- Reduce heat and simmer for about 20 minutes until the chickpeas soften and look bloated with skins falling off.
- Drain the chickpeas in strainer and run cool water over them. Set aside.
- In a food processor or blender, combine lemon juice, garlic and salt until garlic is finely chopped.
- Add tahini and blend until mixture is thick and creamy, stop to scrape sides as necessary.
- Drizzle 2 tablespoons of ice water and blend until the mixture is ultra smooth, pale and creamy. Add more ice water if too thick.
- Add cumin and drained chickpeas to food processor. Drizzle in the olive oil. Blend the mixture until smooth, scraping sides as necessary, until creamy and smooth. Add more ice water for the best creamy texture.
- Taste, and adjust as necessary with more salt, spices, or lemon juice.
Makes about 2 cups. Freeze hummus in an airtight container for 4-6 months.
*Mix in roasted red pepper, sun dried tomato, fresh spinach and basil, extra garlic, use your taste bud-imagination. Scoop with veggies, endive, or crackers.
Nutritional Facts (per 1/4 cup):
- Calories: 100
- Fat: 5.8g (including 1.4g saturated fat)
- Carbohydrates: 8.6g (including 4.7g fiber)
- Protein: 4.7g
- Sodium: 227mg
- Potassium: 312mg
- Calcium: 47mg
- Iron: 1.5mg
- Magnesium: 75mg
