Directions
- 1Dump canned chickpeas into a pot.
- 2Add 1 teaspoon of baking soda to the chickpeas.
- 3Cover the chickpeas with fresh water.
- 4Bring the chickpeas to a boil and let them boil for 5 minutes.
- 5Drain the chickpeas.
- 6Add fresh water to cool the chickpeas and help skins rise, then stir.
- 7Drain the chickpeas again.
- 8Refrigerate the chickpeas for half an hour.
- 9Place the cooled chickpeas in a food processor.
- 10Add 1 teaspoon of salt, 1 teaspoon of cumin, 130 grams of tahini, and about a third of a cup of lemon juice.
- 11Add a bit of ice to the food processor.
- 12Process until smooth.
- 13Drizzle in about 1 tablespoon of olive oil at the end.
- 14Optionally, add 3 cloves of garlic while processing.
Ingredients
- 1 large can canned chickpeas
- 1 tsp baking soda
- 130 grams tahini
- 1 tsp salt
- 1 tsp cumin
- 0.33 cup lemon juice
- ice
- 1 tbsp olive oil
- 3 garlic cloves
Equipment
potfood processor
Tips
- If you don't have time to soak chickpeas overnight, canned chickpeas are perfectly fine.
- Removing the skins of the chickpeas helps with creaminess, but is not essential.
- Adding ice helps to smooth out the hummus.
- If you don't like garlic, you can omit it.
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