This recipe is so easy to make, you’ll wonder why you haven’t tried it before!
I prefer to slightly toast the whole cumin in a dry skillet for added depth, but it can surely be added straight from the jar for a quicker option.
Prep time: 1 hour +8 for soaking uncooked chickpeas
- 2 Cups uncooked chickpeas
- 1 Teaspoon baking soda
- ½ Cup tahini
- 4 Cloves garlic
- ¼ Cup lemon juice (or juice of one large lemon)
- 2 Teaspoons whole cumin seeds
- Salt to taste
- 1-4 Tablespoons cold water
- Olive oil
Cook chickpeas: First, soak them in water for at least 8 hours. Next, place chickpeas in a large pot with enough water to cover them by about 2 inches. Add baking soda and bring to a light boil, then reduce heat, cover, and simmer for 30-40 minutes. You will know the chickpeas are done when they’ll easily squish between your fingers. Finally, rinse them in cold water after removing from heat.
FYI, the next step is necessary for smooth hummus, but not required for tasty hummus: Once the chickpeas are cool peel the outer shell by popping each bean out with your thumb and pointer finger. This process takes about 10 minutes.
Now it’s time to make magic! Add tahini to a food processor or blender. Whip or pulse for about 30 seconds–just enough to add some air to the tahini so it looks “fluffy”. Add the garlic, lemon juice, and cumin (toasted or untoasted) to the bowl and pulse a few times to combine. Add chickpeas and process until hummus has reached desired consistency (typically at least 5 minutes), adding cold water by the tablespoon if thicker than preferred. Salt to taste. Serve with fresh vegetables, pita, or spread it on your favorite sandwich.
Original recipe, S. Lippard copyright 2015