Hummus
Serves: 6 (1/3 cup servings)
Total Cook Time: 135
Prep Time: 75
Cook Time: 60
Ingredients
- 1 cup chickpeas (uncooked/dry)
- 1 strip kombu (optional, seaweed for improved digestion)
- 1/4 tsp baking soda (optional, for creamier texture)
- 3 cloves garlic crushed
- 1/3 cup tahini
- 2 tbsp lemon juice
- 3/4 tsp sea salt
- 1 tbsp olive oil
- 1 dash garlic powder (optional)
- 1/4 cup fresh herbs (cilantro, parsley, or basil, optional)
Instructions
- Add uncooked chickpeas to a large pot and cover with 2 inches of water. Bring to a boil over high heat and boil for 1 minute. Cover, remove from heat, and let sit for 1 hour. Alternatively soak overnight or at least 6 hours in cool water
- Drain and rinse chickpeas and add back to the pot
- Cover with 2 inches of water and optionally add kombu and baking soda
- Bring to a boil then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender but not mushy
- Remove and discard kombu and then drain the chickpeas
- Add cooked chickpeas to a food processor or blender along with garlic, tahini, lemon juice, sea salt, and olive oil
- Blend until creamy and smooth, scraping down sides as necessary
- Add garlic power and herbs (optional)
- Blend and taste adjusting flavors as necessary
- If the hummus is thick, add water (or additional oil)
- Leftovers will keep stored in the fridge up to 1 week (don’t freeze)
