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Deliciously Creamy Hummus

5 from 1 vote
Sharon Berkowitz – @berko_made
Comment
This warm, creamy hummus dish is a perfect vegan lunch. Pair with fresh whole wheat pita or your favorite gluten free sourdough bread.
Servings: 4

INGREDIENTS
 

Hummus:

  • 1 cup dried chickpeas (garbanzo beans)
  • ½ cup raw tahini
  • 1 lemon, squeezed
  • ¾ teaspoon coarse salt
  • ¾ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 teaspoon baking powder / baking soda
  • ½ teaspoon cumin (optional)

Topping:

  • ½ cup cooked chickpeas
  • ½ teaspoon za'atar
  • ¼ teaspoon hot paprika
  • ¼ cup olive oil, per serving

INSTRUCTIONS

  • Soak the chickpeas in a large bowl with water for 12 hours. Replace the water every 3 hours.
  • Drain and wash the soaked chickpeas, then place them in a large pot and cover with water and bring to a boil. Lower the heat to medium, add a teaspoon of baking powder or baking soda and cook uncovered for about an hour. Remove the foam and the chickpeas' shells while cooking.
  • Once the chickpeas’ shells start to float, remove them as well. Stir occasionally to help more shells reach the top. If they aren’t coming off so easily, add ¼ teaspoon of baking powder and mix. Cook until the chickpeas are completely soft. Save ¼ cup of the cooking water, drain the rest of the chickpeas cool and let them cool off a little.
  • Add 2 cups of cooked chickpeas to a food processor (set aside ½ cup for topping), tahini, lemon juice, garlic powder, salt, pepper and the cooking water. Process in pulses until you get the texture you like – lumpy or smooth. Taste and adjust the seasoning if needed.
  • Transfer to 4 separate bowls and top with chickpeas, za'atar, hot paprika and olive oil. Serve with a warm pita fresh veggies.

MY NOTES


Frequently Asked Questions

Will it be good the next day?
Sure, store the hummus in the fridge and warm it up in the microwave or on the stovetop with a couple of tablespoons of water.

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