Creamy Hummus
Did you know that chickpeas are also known as garbanzo beans? It’s the main ingredient in hummus, which means “chickpea” in Arabic. Although XIII century historical documents claim Egyptians were the first in the Middle East to enjoy this delicious creamy spread, hummus is widely eaten in Greece and Israel. Hummus dip is an excellent protein source that can be enjoyed with veggies, pita bread and meats.
Creamy Hummus
Ingredients
- 1 can chickpeas
- 1/2 tsp baking soda
- 1/4 cup lemon juice
- 1/2 tsp lemon juice
- 1/2 tsp salt
- 1 large garlic clove
- 1/2 cup tahini
- 1/2 tsp cumin
- 3 tbsp ice water
- 1 tbsp extra virgin olive oil
Garnish:
- olive oil
- Sumac
- Parsley, finely chopped
Instructions
- Drain and rise chickpeas and transfer into a medium saucepan. Cover the chickpeas with a few inches of water and add baking soda (it helps them get soft). Bring to a boil and reduce heat to medium. Boil for 20 min.
- In food processor, add the lemon juice, garlic and salt. Blend until garlic is finely minced. Let rest for 10 min so garlic flavour can mellow off.
- When chickpeas are done, drain the water and rinse them under cold water to cool them off. Set aside.
- Add the cumin and tahini to the food processor and blend on high.
- While food processor is still blending, slowly add the ice water.
- Turn off the food processor and add the chickpeas. Blend on high while slowly drilling in the olive oil. Blend for about 2 min until nice and creamy. Garnish with olive oil, sumac and parsley and get dippin’
