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We've tried a lot of hummus recipes and this is the one we turn to week after week. It's creamy, lemony, and we've been known to eat it for breakfast. It's that good.
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Soak chickpeas overnight. Drain and rinse.
Add soaked chickpeas to pot (we sprinkle with baking soda for better cooking quality and cook for a minute or two, but this is optional). Add 6 cups of water and bring to a boil. Skim off foam. Cook until tender. About 30 minutes.
Add drained chickpeas, tahini, lemon juice, salt, garlic, and ice water to a blender or food processor and blend until smooth (Keep blending until you get the consistency that you like...this could take a few minutes).
That's it! Top your hummus with olive oil, pine-nuts, za'atar or whatever you see fit!
Adapted from Eating out Loud