The season of parties and get-togethers is upon us! I love having a batch of hummus ready at the go, as it makes such a lovely appetizer. Although I already have already shared a yogurt based hummus recipe, this recipe is for a traditional hummus. Please spare yourself and your guests from the premade gloop sold in grocery stores, and spend 5 minutes to whizz together this delicious and healthy Middle Eastern dip. You won’t regret it, promise 😉
(Recipe adapted from Amanda’s Plate)
Hummus
(Overnight)
Yield: 5 – 6 Cups
Ingredients:
- 2 cups dried chickpeas
- ½ teaspoon baking soda
- 2 cloves garlic
- ½ cup tahini
- ¼ cup fresh lemon juice
- 1 ½ teaspoons salt
- ½ – 1 cup water, as needed, cold
- Olive oil, as needed, for garnish
Directions:
In a large bowl, soak chickpeas in cold water overnight.
Drain chickpeas and transfer to a large vessel. Cover with cold water and add baking soda. Bring to a boil over medium heat and cook, skimming any foam that rises to the surface, until the chickpeas are cooked through and tender, about 30 to 45 minutes. Drain and cool slightly for a few minutes.
In the bowl of a food processor, combine cooked chickpeas, garlic, tahini, lemon juice, and salt. Begin running the food processor, and slowly add water until desired consistency is reached.
Transfer hummus to a shallow bowl and drizzle with olive oil.
Looks yummm…