- 1 cup dried chickpeas, picked over and rinsed
- 1/2 teaspoon baking soda
- 9 tablespoons tahini
- 4 teaspoons fresh lemon juice
- 2 cloves garlic, minced
- 1 1/2 teaspoons Sea Salt
- small dash of cumin
- 1/3 cup chickpea cooking water
- Olive oil, toasted pine nuts, hot sauce and paprika for garnish
- Soak the chickpeas in cool clean water (about 4 cups) overnight. Drain and rinse the chickpeas and put them in a medium saucepan filled with 4 cups clean water. Add the baking soda and heat to boiling. Turn down the heat and gently simmer the chickpeas until very tender. Remove from the heat and drain reserving the cooking liquid. Once cooled, remove the loose skins from the chickpeas.
- In a food processor blend the tahini, lemon juice, garlic, cumin and salt until smooth. Set aside a handful of chickpeas and add the rest to the food processor. Process until completely smooth. Add a little cooking liquid to thin the hummus if necessary. Check the seasonings adding lemon juice or salt if needed.
- Top with a drizzle of good quality olive oil and the reserved chickpeas. Sprinkle with toasted pine nuts and a few dashes of your favorite hot sauce. Add a dash of paprika and serve with chips, pita wedges or vegetables.
Adapted from a recipe by David Lebovitz
Hummus can be served in many, many ways. Spread it on a sandwich, use it as a dip, or as a topping for a middle eastern pizza. The possibilities are endless. Thanks for hanging with me through my chickpea adventure! Thanks so much for stopping by!