This version of the traditional Middle Eastern spread uses our dried Chickpeas, rather than canned, to create a creamier and more flavorful end result. The addition of baking soda prior to boiling speeds up the cooking process and helps to break down and remove the beans’ skins, while tahini, lemon juice and garlic add classic flavor.
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients
Makes 2 cups
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1 1/4 Cups Chickpeas
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1 Teaspoon Baking Soda
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1 1/8 Cups Light Tahini Paste
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4 Tablespoons Lemon Juice, freshly squeezed
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4 Cloves Garlic, crushed
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1 1/2 Teaspoons Kosher Sea Salt Flakes
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6 1/2 Tablespoons Ice Cold Water
Directions
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Place beans in large bowl, and add at least twice their volume of water. Soak overnight. Drain.
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Transfer beans to medium saucepan and add baking soda. Cook over high heat, stirring, for 3 minutes.
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Add 6-1/2 cups water, and bring to a boil. Reduce heat and simmer until very tender, about 20 to 40 minutes. Skins will loosen and may release as they cook; skim off any skins that float to surface. Drain.
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Transfer beans to food processor and process until paste forms. Add tahini, lemon juice, garlic and salt while machine is running. Slowly pour in ice water, and continue processing for 5 minutes, until hummus is very smooth and creamy.
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Let hummus rest 30 minutes before serving at room temperature.