Egypt, Israel, Iraq, Lebanon, Palestine, Syria, Turkey

Hummus

Name: Hummus
Prep time: 10 min
Cook time: 1 h
Yield: 6
Ingredients: 1 cup Dried Chickpeas, soaked overnight; 2 teaspoons Baking Soda; 1.5 cups Tahina (Taratoor) Sauce; 1 teaspoon Salt; 0.25 teaspoon Cumin, freshly ground; 0.25 teaspoon Paprika, (optional); 1 tablespoon chopped (optional)",NULL, "fresh; 1 tablespoon Extra Virgin Olive Oil


Prep: 10 min

Cook: 1 hr

Servings: 6

"A hearty dip often served with pita or an assortment of vegetables. It is very nutritious, delicious, and easy to make."

Vegan
Healthy
Vegetarian
Gluten-Free

Ingredients

Dried Chickpeas, soaked overnight
1 cup
Baking Soda
2 teaspoons
Tahina Sauce (go to recipe)
1.5 cups
Salt
1 teaspoon
Cumin, freshly ground
0.25 teaspoon
Paprika, (optional)
0.25 teaspoon
chopped (optional)",NULL, "fresh
1 tablespoon
Extra Virgin Olive Oil
1 tablespoon

Directions

Step 1
Place the dried chickpeas in water with half of the baking soda and leave to soak overnight.
Step 2
The following day, drain and rinse the chickpeas. Place them in a large pot, cover with a few inches of water, and add the remaining baking soda.
Step 3
Bring the chickpeas to a boil and skim off any of the scum that rises.
Step 4
Reduce the heat to medium, cover the pot, and simmer for about 1 hour until they are completely tender.
Step 5
Drain the liquid, combine the chickpeas, tahini sauce, salt, and cumin in a food processor. Blend until ultra-smooth.
Step 6
Before serving, garnish with paprika, parsley, and a drizzle of olive oil.

Chef's Notes

Fresh chickpeas will always taste better than the canned variety. Although, hummus made from canned chickpeas is still delicious!
High quality tahini and olive oil will really make the hummus to die for.

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Nutrition

Serving Size:: 1/2 cup, 150 cal
Carbohydrates: 9g
Fat: 11g
Protein: 5g