Homemade Hummus

Homemade Hummus

Prep Time: 35 - 45 minutes, overnight inactive period

Cook Time: 45 minutes

Servings: ~ 3 cups hummus

Ingredients:

• 1 ¼ cup dried chickpeas
• ½ tsp baking soda
• 2 cloves garlic, roughly chopped
• ⅓ cup lemon juice
• ⅓ - ½ cup tahini
• ½ tsp cumin
• 1-2 tsp kosher salt
• 4-5 ice cubes
• 3-4 tbsp ice water
• Olive oil, to serve
• Sumac, to serve

Directions:

1. Add the dried chickpeas to a jar and cover with water, leaving a few inches of water above the chickpeas. Place in the fridge overnight.
2. Drain the chickpeas and give them a good rinse. Add them to a medium pot and fill with water, enough to cover them by a few inches. Add the baking soda and bring to a boil over high heat.
3. Once boiling, reduce the heat to medium and simmer for 45 minutes, until the chickpeas are very tender. Drain the chickpeas.
4. Remove all the outer skins from the chickpeas and discard.
5. Add the cooked beans, 1 tsp of salt, garlic, lemon juice, ⅓ cup tahini, and ice cubes to a blender. Blend until completely smooth, adding a few tbsp water to thin out as needed. Adjust to taste with more salt, cumin, and/or tahini.
6. My preferred way to serve it is spread on a plate with a drizzle of olive oil and sprinkling of sumac
7. Store in the fridge for up to a week.