Homemade Hummus
In a large bowl, add the chickpeas, baking soda and add 8 cups of water. Set aside to soak overnight at room temperature for at least 12 hours.
- Cook2 h
- Total2 h
- Serves3
- LevelIntermediate
Ingredients
- 1 cup dried chickpeas
- 1 clove garlic
- 1/2 cup tahini
- 1/2 tsp. ground cumin
- 1 tbsp. baking soda
- 1/4 tsp. red pepper flakes
- 1/4 tsp. paprika, plus more for sprinkling
- 1/4 cup kosher salt
- 2 extra-virgin olive oil, plus more for drizzling
- juice of lemons
- Pita bread and/or vegetable sticks, for serving
Method
- In a large bowl, add the chickpeas, baking soda and add 8 cups of water. Set aside to soak overnight at room temperature for at least 12 hours.
- Drain the chickpeas and rinse well with water. Transfer the chickpeas to a large pot and pour in 10 cups of water and bring it to a boil. Cook until chickpeas are soft for about 45 minutes.
- Drain the chickpeas reserving 1 cup of cooking water and rinse under cold water.
- Transfer the chickpeas to a food processor and puree well until smooth.
- Add garlic, tahini, cumin, 1 tsp. salt, paprika, red pepper, flakes, olive oil, lemon juice and reserved cooking water. Process for about 5 minutes, or until pureed and smooth.
- Once down, transfer it to the serving bowl, sprinkle with paprika and drizzle with olive oil. Serve with vegetables or pita bread before serving. Enjoy!
