Hummus

Susan Bartley

By
@skbartley

Funny thing was I had the dry chickpeas for a year before I tried making hummus. But once you make it you'll never go back to store bought hummus again!


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Rating:

Comments:

Serves:

10 to 12

Prep:

30 Min

Cook:

4 Hr

Method:

Stove Top

Ingredients

2 c
cooked garbanzo beans (chickpeas)
2 to 3 clove
garlic
1 1/2 tsp
sea salt
5 Tbsp
fresh squeezed lemon juice
1/4 c
water
1/3 c
tahini, (sesame paste) well stirred
1/4 c
extra-virgin olive oil

Directions Step-By-Step

1
to cook garbanzos, combine 1 cup dried garbanzos in 4 cups water with 1/4 teaspoon baking soda. Cook over low heat for 3 to 4 hours. Let cool completely before making your hummus.
2
In food processor combine 2 cups cooked and cooled garbanzos, minced garlic and salt. Pulse for 20 to 30 seconds. Scrape down the sides and pulse again for another 20 seconds.
3
Add lemon juice and water and pulse for another 20 to 30 seconds. Add tahini and pulse another 20 to 30 seconds. With food processor running slowly drizzle olive oil into the hummus. Store in airtight container in the fridge. It is so silky smooth you'll never use store bought hummus again!

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Mediterranean