Best thing since sliced bread. Serve with pita or naan bread, raw or roasted veggies, crackers or pita chips, and dolloped on salads or buddha bowls.
Don’t skip the boiling step. This makes sure your hummus will be SMOOTH and not weird or grainy/unnecessarily chunky.
Tools necessary: Food processor or high powered blender (i.e. Vitamix)
1 (14.5oz) can garbanzo beans (chickpeas), drained and rinsed
1/2 tsp baking soda
Juice from 2 lemons
2 garlic cloves
1/2 tsp salt (more to taste)
1/2 cup tahini (mine is from Trader Joe’s. Whole Foods has a good one too.)
2-3 TB olive oil
1-2 TBs water
Optional: 1/2 tsp cumin or smoked paprika or garam masala or any other spice!
In a medium saucepan, cover the chickpeas with water and stir in the baking soda. Boil for about 20-25 minutes.
In the meantime, in a food processor, finely chop/combine garlic cloves and lemon juice. Add salt and tahini.
While the food processor is going, pour in olive oil.
When chickpeas are done boiling, drain them and add to the food processor. MIX MIX MIX. Add water a tablespoon at a time to get to the right consistency. Blend for awhile until it’s so smooth and dreamy!
Grab a carrot and try it out NOW.