Homemade Hummus
This recipe makes for a smooth and creamy hummus that is vegan, gluten free and Jain friendly. Enjoy with falafels, pita, sandwiches, pita chips or veggies.
Ingredients
- 1 cup chickpeas dried
- 1/2 cup tahini
- 1 tsp roasted cumin powder
- 5 tbsp lemon juice
- 1 tsp baking soda divided
- 1 tsp kosher salt or flaky sea salt
- 1 tbsp olive oil extra virgin; garnish
- 1/2 tsp paprika garnish
- 1 tsp cilantro or parsley chopped; garnish
- 4 tbsp ice water
Instructions
- Soak dried chickpeas in plenty of water overnight with 1/2 tsp baking soda.
- Drain and rinse chickpeas in cold water the following day.
- Cook chickpeas in a large pot with plenty of water and remaining 1/2 tsp baking soda until it comes to a boil. Then cover the pot, reduce heat to simmer and let it simmer for at least 1 hour. Chickpeas should be soft and tender. Drain chickpeas and remove any loose skin.
- Using a food processor or Vitamix, add in ice water, cooked chickpeas, tahini, roasted cumin powder, kosher or flaky sea salt and lemon juice. Let it all puree until smooth and creamy.
- When ready to serve, transfer hummus to a bowl and drizzle olive oil, a dash of paprika and finely chopped parsley or cilantro.
- Store hummus in an airtight container for up to a week.
Notes
If using canned chickpeas, it is important to simmer them first in baking soda to get a smoothy and creamy texture.