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.