Store bought hummus is great and convenient and all, but after you make this recipe, you may start to question all of that. To make this receipe even easier, you can totally skip the cooking chickpeas step and get some canned ones. It won’t be nearly as good, but if you’re in a time crunch, its perfectly acceptable. If you aren’t in a time crunch … well … you have no excuse.
This is a must-have summer recipe. Bring it pool-side or top with feta and cucumber and make a meal out of it. Serve with warm pita (duh).
1/5c dried chickpeas
1t baking soda
juice from 1/2 lemon
stalt to taste
- In a bowl, cover dried chickpeas with water so that they are covered by a few inches. Let soak 12 hours or overnight.
- Drain chickpeas, place in large sauce pan and cover with a few inches of water. Bring to a boil and let simmer, partially covered, for 1.5-2 hours, skimming off foam as needed.
- Drain chickpeas & process the peas in a food processor until a thick paste is achieved. While still running, add in remaining ingredients and let machine run for a few minutes, until thick and creamy. Add salt to taste. If too thick, you can add in a little water while running to thin it out a bit. Do this slowly, and sparingly.
- Remove to a bowl, top with a glug of olive oil and a sprinkling of paprika.
- Serve while still warm with pita, veggies, whatever you would like to dip in there.