Hummus
Hummus
Serves 6
Diet VV/ GF/ RSF
Time 35
A light, fluffy and lusciously creamy dip made of blended chickpeas.
Produce
1 can — Chickpeas
½ cup — Tahini
3 tbsp — Fresh lemon juice
1 tbsp — Extra virgin olive oil
2 cloves — Garlic
3 — Ice cubes
½ tsp — Baking soda
1 tsp — Salt
Suggestions
— Overcook the chickpeas until they are super mushy and tender. You can do this by boiling canned chickpeas with baking soda for approximately 20 minutes. The chickpeas are ready to go after a quick rinse under cool running water.
— Remove skins from chickpeas. Do this by boiling the chickpeas with baking soda. This raises the pH of the water & helps break down the chickpea skin.
— Pick the highest-quality tahini. Store-bought tahini varies widely in flavor and not all tahini is created equal, so it is very important to buy a great-tasting and high-quality tahini.
— Mix ice-cold water with tahini. This makes the hummus light & fluffy.
— Blend garlic with lemon juice and let the mixture sit for a few minutes. This will mellow out the harsh garlic flavor.
Specifications
Add a can of chickpeas and baking soda into a saucepan. Add water until the chickpeas are fully covered and bring the mixture to a boil. Continue boiling, decreasing the heat as necessary for approximately 20 minutes. At this point, the chickpeas should be soft, bloated and the skins should be falling off. Drain the chickpeas under cold water, remove the skins and set aside.
In the meantime, add the garlic, salt and lemon juice into a food processor. Stop once the garlic is fully cut up. Set aside for approximately 10 minutes or longer, as this will mellow down the garlic flavor. Once ready, pour the garlic and lemon mixture through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much liquid as possible. Keep the liquid and discard the solids.
In the food processor, add the lemon mixture and tahini. Blend until you have a thick and ultra-creamy sauce. Stop to scrape down the sides.
Add 3 ice cubes into the running food processor. Blend until the mixture reaches a smooth consistency.
Lastly, add the chickpeas to the food processor. While the food processor is blending, add in the olive oil. Keep on blending until the hummus is extremely smooth and creamy. Scrape down the sides of the food processor as necessary.
Serve the hummus in a bowl and add your favorite toppings. The hummus is best eaten fresh, but any leftovers will keep in the fridge for up to a week.