Easy Hummus Recipe: How to Make Hummus

• portions: 8 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)

1 to 2 garlic cloves, minced

3 to 4 ice cubes

1/3 cup (79 grams) tahini paste

½ tsp kosher salt

Juice of 1 lemon

Hot water (if needed)

Early Harvest Greek extra virgin olive oil

Sumac

Instructions

Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.

While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.

Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

Notes

My guide for how to make hummus step-by-step. Printable recipe below

1Soak and cook the chickpeas If using dry chickpeas allow extra time for soaking (overnight) and cooking (2 hours).

Take 1 cup dry chickpeas and place it in a large bowl. Add plenty of water and soak overnight (chickpeas will expand in the bowl).

When ready, drain chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours. You should end up with about 3 cups of cooked chickpeas.

*If using canned chickpeas, give them a quick 20 minute simmer in plenty of water to help soften them some more.

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3Peel the chickpeas Cover the cooked chickpeas in hot water and add 1 ½ teaspoon baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Discard skins. Let the chickpeas cool completely before using.

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5Puree the chickpeas in a food processor Dry the chickpeas well then add them to the bowl of a large food processor that's fitted with a blade. Run the processor until the chickpeas turn into a smooth powder-like paste

6Add the rest and keep blending While the food processor is running, add 2 ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency. At this point, you can cover and refrigerate the hummus for an hour or so before serving.

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8Transfer to a serving bowl and garnish Spread in a serving bowl and add a generous drizzle of good extra virgin olive oil. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top.

Enjoy with warm pita wedges and your favorite veggies and some warm pita bread.

Nutrition

• Calories: 176
• Lipides totaux: 8.7 g
• Graisses saturées: 1.2 g
• Graisses trans: 0 g
• Cholestérol: 0 mg
• Sodium: 153.2 mg
• Glucides totaux: 19.4 g
• Fibres alimentaires: 5.2 g
• Sucres totaux: 3.1 g
• Protéines: 7.2 g