This hummus is sooooooo light and airy, and even more delicious when enjoyed warm and fresh! Simple, easy ingredients, and as always, HEALTHY for you!
Ingredients:
1 can of organic chickpeas (15 ounces) , rinsed and drained
½ teaspoon baking soda
¼ cup fresh lemon juice (add more to taste)
1 garlic clove, chopped
½ teaspoon sea salt
½ cup tahini
2 to 4 tablespoons ice water (more as needed)
½ teaspoon ground cumin
1 tablespoon extra virgin olive oil
Optional Garnishes:
A drizzle of olive oil or zhoug sauce
A sprinkle of ground paprika
Chopped fresh parsley
Instructions:
Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds, then set them aside
While the chickpeas are boiling, combine the lemon juice, garlic and salt in a food processor until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow (at least 10 min).
Next, add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Add in the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste the hummus, and adjust as needed—I always add another pinch of sea salt for more overall flavor and another tablespoon of lemon juice for extra "zing".
Once you scrape the hummus into a serving bowl or platter, use a spoon to create some nice swooshes on top. Top with garnishes of your choice, and serve with gluten free chips, carrots, broccoli spears, sliced peppers, cucumbers or your veggie/starch of choice.
*Leftover hummus keeps well in the refrigerator, covered, for up to 1 week. I will usually take the last few tablespoons to make a salad dressing with for the week (just add olive oil and spices).
With love,
Brie
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