Simple, Creamy Hummus
Perfect appetizer for your Fourth of July festivities! This hummus is creamy, simple, and delicious.
BEFORE YOU START
Pressure cook dried chickpeas for 35 minutes or if you don’t have a pressure cooker, soak them. To soak the beans, cover with water that about double or triples their current volume because they will grow in size. Let this sit covered on your counter overnight and then put in the fridge for another 8 or so hours. You can just soak on the counter if it is more convenient to do so, but you will have to cook the chickpeas for longer on the stove top.
INGREDIENTS
2 cups of *soaked chickpeas (1 cup of dried equals roughly three cups of cooked)
2 tbs of tahini
2 tbs of olive oil
4-6 tbs of lemon juice
2 tbs of water
2 cloves of garlic (or about 1 tsp of minced garlic)
0.5 tsp of cumin
0.75 tsp of salt
Optional Paprika, Dukkah, olive oil, pine nuts, etc as desired toppings
Pita bread, chips, or veggies for serving
*you can use canned but it really doesn't provide the same lightness, flavor, and creaminess. Also, dried chickpeas are so much cheaper!
PREPARATION
If you soaked your chickpeas, add them to a saucepan or pot filled with water, salt, and baking soda. Boil the chickpeas for about 20 minutes if you soaked about 16-24 hours. You will need more time if you didn’t soak as long. Skim the foam off the top as it boils, stir occasionally, and remove from heat when the beans squish easily between your fingers.
Strain the beans.
Mince garlic.
Blend all of your ingredients.
Yes it is really this simple!
Annalise