Creamy Chickpea Hummus
This hummus is creamy and dreamy with just the right amount of garlic. I highly recommend cooking chickpeas from scratch but this recipe would also work with canned or jarred chickpeas.
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Servings: 4 cups
Equipment
- blender
Ingredients
- 3 cups chickpeas cooked
- ½ cup tahini
- 3 cloves garlic (mine were on the smallish side)
- 1 lemon juiced
- ½ tsp cumin
- ½ tsp salt
- 5-7 tbsp ice water
- pinch aleppo chilis
- 1-2 tbps olive oil
Instructions
- Soak 1 cup dried chickpeas overnight with 1 tsp of baking soda and enough water to cover by 3 inches (they will expand. Drain and rinse chickpeas. Place them in a large pot of cold water (approx 10 cups water) with 1 tsp baking soda. You can add a bay leaf and a few peppercorns if desired. Cook for 30-40 minutes or until very tender. Cook time will vary depending on the freshness of your chickpeas. Drain and rinse. Try to remove as much of the chickpea skin as you can before adding warm chickpeas to a food processor
- Blend chickpeas for 1-2 minutes, scrape down sides as needed. With the machine running add tahini, garlic, lemon juice and cumin. Start adding ice water one tbsp at a time until you reach a creamy consistency.
- Add to a bowl, drizzle olive oil on top and a good pinch of Aleppo chili flakes.
Nutrition
Serving: 1cup | Calories: 418kcal | Carbohydrates: 42g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Sodium: 312mg | Potassium: 517mg | Fiber: 11g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.