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.
Ingredients
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- 3 cups cooked chickpeas (from 1 cup dried chickpeas)
- 1 cup ice water
- 3/4 cup tahini paste
- 4 tablespoons fresh lemon juice
- 1 1/2 teaspoons kosher salt
- 1 garlic clove
Steps
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1.
Soak dried chickpeas overnight. Drain and rinse.
2.
Cook chickpeas: Add soaked chickpeas to pot (optional: sprinkle with baking soda for better cooking quality and cook for a minute or two). Add 6 cups of water and bring to a boil. Skim off foam. Reduce to a brisk simmer, cover, and cook until tender. About 30 minutes.
3.
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, toasted pine-nuts, za'atar or whatever you like!
