
Yields:
8 serving(s)
Prep Time:
5 mins
Total Time:
10 hrs
Cal/Serv:
365
Hummus is a Middle Eastern dish made of chickpeas and tahini. Garlic or roasted red peppers and other spices are common additions. It's great as a veggie dip or with pita chips. It's also good on Chicken Shawarma pitas or Falafels.
Can I make hummus with canned chickpeas?
While we believe using dried chickpeas makes not only a better tasting hummus, but a smoother one too, we understand that the extra steps and time it takes isn't always feasible. You can definitely use canned chickpeas for this hummus recipe. Replace the dried chickpeas with 2 (15-oz.) cans. Drain and rinse them well and proceed to blend the chickpeas with the rest of the ingredients.
Pro tip: To keep your hummus smooth while using canned chickpeas, take the time to remove the skin by gently squeezing each chickpea until the skin slips off. Annoying, but worth it.
What is tahini?
Tahini has slowly but surely made its way into American kitchens and we couldn't be happier for it. Tahini is a paste made from ground sesame seeds. It's nutty and creamy and is a must in hummus. It keeps for a long time in the fridge and can be used in salad dressings, baba ghanoush, and is even good as a peanut butter replacement in cookies.
How else can I flavor hummus?
For this recipe we are relying on roasted garlic flavor. You can skip the roasting and add a couple cloves of raw garlic into the hummus for a punchier taste. Fresh or jarred roasted red peppers are also a common and yummy addition to hummus. Harissa, a red chili paste, makes for a spicy and colorful addition. You can also play around with spices, like more cumin, paprika, coriander, za'atar, or everything bagel seasoning. The options are limitless.
Have you tried this yet? Let us know how it went in the comments below!
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Ingredients
For the hummus
- 1 cup
dry chickpeas (or 2 (15-oz.) cans chickpeas)
- 2 tsp.
baking soda, divided
- 1 Tbsp.
lemon juice
- 1/2 cup
tahini
- 1 tsp.
cumin
- 1 1/2 tsp.
kosher salt
- 1/2 tsp.
red pepper flakes
Freshly ground black pepper
- 3/4 cup
olive oil, plus more for topping
Paprika, for garnish
Freshly chopped parsley, for garnish
For the roasted garlic (optional)
- 1
head of garlic
- 2 tsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
- Step 1Place chickpeas and 1 tsp baking soda in a large bowl and cover with water by at least an inch. Let soak overnight.
- Step 2Preheat oven to 400°. Strain chickpeas and place in a large pot. Add remaining teaspoon of baking soda and cover with water by at least an inch again. Bring to a boil then cover and reduce heat. Let simmer until tender and falling apart, 1 hour. Skim foam off the top as necessary.
- Step 3If using, roasted garlic: Cut the top off of the head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast until golden and soft, 40 minutes. Let cool then remove garlic cloves.
- Step 4Drain chickpeas and place in the bowl of a food processor. Add garlic (if using), lemon juice, tahini, cumin, salt, red pepper flakes, and pepper. Blend until smooth.
- Step 5With the food processor running, slowly stream in oil until hummus is at desired consistency. Spoon hummus into a bowl and top with more oil, paprika, and parsley.
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