Course Appetizer, Condiment, Sauce, Side Dish, Snack
Cuisine Mediterranean
Servings 3cups
Ingredients
1cupdried chickpeassee Recipe Notes if using canned chickpeas
2cupswater
2-3fresh lemonsjuiced
2clovesgarlicpeeled
1tspsalt
1cuptahini
1tbspcumin
1/4cupextra virgin olive oil
1/2cupice wateras needed
toasted pine nutsas optional garnishment
smoked paprikaas optional garnishment
fresh parsleyas optional garnishment
Instructions
Prepare the chickpeas by soaking overnight. Drain and rinse and then add the soaked chickpeas to a small stockpot. Cover with water, then bring to a simmer. Simmer for ~1 hour, covered, until the chickpeas are soft. In the alterative, add the chickpeas to an Instant Pot along with 2 cups of water. Pressure cook on high for 45 minutes and allow for a natural release.
Drain and rinse the chickpeas and lay them out on a dry, clean kitchen towel. Fold the end of the towel over the top of the chickpeas and gentle rub to remove the skins. Set aside.
Add the fresh lemon juice, garlic and salt to the food processor and blend until the garlic is reduced. Set aside for 10 minutes.
Add the tahini, cumin and extra virgin olive oil to the food processor and blend to a smooth paste. Add the chickpeas to the food processor and blend on high until the desired consistency is achieved. This may take several minutes. Add ice water 1 tbsp at a time to thin the consistency if necessary.
Store the hummus in an airtight container in the refrigerator. Serve with a drizzle of extra virgin olive oil, toasted pine nuts, smoked paprika and fresh parsley, as desired.
Notes
You can use 1 25 oz can of chickpeas (garbanzo beans) in lieu of dried chickpeas. Drain and rinse the chickpeas, then add to a small stock pot and cover with water. Simmer the chickpeas, covered, for about 30 minutes or until soft. Drain and rinse, then lay the chickpeas out on a dry, clean kitchen towel. Fold the end of the towel over the top of the chickpeas and gentle rub to remove the skins. Set aside.