Hummus
Delicious Smooth Hummus!
By: Jenn Alberts
If you want a super creamy hummus that is sure to become your new favorite, this is it!
In this recipe I’ve used dry chickpeas which are less expensive than canned and I get them organic at my local store. There are a few extra steps using the dried chickpeas and you can certainly use canned ones to save time for a quick hummus. This version calls for taking off the majority of the chickpea skins which make for a smoother texture and for some reason seem to help me digest them better (aka less gas).
The first time I removed the skins from the chickpeas I really wasn’t sure it would be worth it. It takes a good 5-10 min and it’s a bit of a pain but I find it to be worth it! Try it out and let me know what you think. I often make a double batch and freeze half, it freezes amazingly well!
I love making this hummus for a get together with friends. I often drizzle some olive oil and top with pine nuts and sun dried tomato. The very best accompaniment for hummus is my sourdough flatbread… YUM! It’s amazing with almond crackers and veggies as well.
Step 1
Soak dry chickpeas in water overnight or for at least 6-8 hrs. Once the chickpeas are soaked strain off overnight water and rinse. Boil chickpeas in water for 20 then add baking soda and boil for 8 min more. The baking soda will cause the skins to come off the chickpeas. Rinse off chickpeas under water and gently rub in your hands to remove most of the remaining chickpea skins.
Step 2
In a food processor or blender all ingredients and blend well until nice and smooth. Taste test and add more salt, lemon, or garlic to your taste.
Step 3
Drizzle a little olive oil on the top and serve with pita bread, flatbread, vegetables, or crackers!
Hummus
Ingredients
- 1 1/2 cup dry chickpeas 2-3 cups soaked/cooked OR 2 cans chickpeas
- 2 teaspoons baking soda for boiling in water
- 3 Tablespoons extra-virgin olive oil
- 1/4 cup tahini
- 2 Tablespoons fresh lemon juice
- 1-2 cloves garlic
- 2-3 Tablespoons water as needed to blend
- 1/2-3/4 teaspoon sea salt
- 1/2 teaspoon ground cumin optional
- 1/4 teaspoon cayenne pepper optional
Instructions
- Soak dry chickpeas in water overnight or for at least 6-8 hrs. Once the chickpeas are soaked strain off overnight water and rinse. Boil chickpeas in water for 20 then add baking soda and boil for 8 min more. The baking soda will cause the skins to come off the chickpeas. Rinse off chickpeas under water and gently rub in your hands to remove most of the remaining chickpea skins.
- In a food processor or blender all ingredients and blend well until nice and smooth. Taste test and add more salt, lemon, or garlic to your taste.
- Drizzle a little olive oil on the top and serve with pita bread, flatbread, vegetables, or crackers!
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