Happy CHALLAH-ween y’all! (Photo via Instagram.) Just a quick recipe for classic hummus we will be using for my next recipe on Monday. Ooh a teaser! Here is all Jew need.
In a food processor, combine chickpeas, lemon juice, tahini, and garlic.
Then add olive oil, salt and pepper to taste, and enough water or chickpea liquid to make it smooth!
You can get saucy with all sorts of different seasonings:
And you have hummus! So easy you will never need to buy prepackaged again.
- ½ cup dried chickpeas, pickled through and washed well (makes 1½ cups cooked)
- 1 teaspoon baking soda, divided
- 1 lemon, juiced (about 3 tablespoons)
- ¼ cup good quality tahini
- 2 garlic cloves, smashed
- ½ teaspoon ground cumin, plus more for garnish, or to taste
- ¼ cup extra virgin olive oil, plus more for garnish
- 3 tablespoons or more reserved cooking liquid
- Salt and pepper to taste
- Chopped parsley for serving
- The night before hummus time, put ½ cup chickpeas with ½ teaspoon baking soda in a large bowl and cover with cold water at least twice their volume. Cover and soak at room temperature overnight. The chickpeas will double in volume.
- The next day, drain and rinse the chickpeas and put them in a large pot with ½ teaspoon baking soda and cook for three minutes, constantly stirring. Add cold water to cover the chickpeas by at least 3 inches and bring to a boil. Skim off foam and cook for 1 hour until chickpeas are very tender and falling apart.
- Drain the chickpeas (reserve the cooking liquid, cool and add ice to it to make it very cold) and place them in a food processor and puree. Then add the lemon juice, tahini, and garlic and puree. Then add cumin, olive oil and 3 tablespoons cold cooking liquid and puree until very smooth. Add more liquid if needed to get desired texture. Season with salt and pepper to taste and more lemon juice if needed.
- Serve in a bowl with a drizzle of olive oil and more cumin with pita and sliced veggies.