Recipe by Raquel Grinnell
From Foodista website; it's the best I've ever had, and I have relatives and friends from the middle East.... Prep time is soaking/cooking time for chickpeas - if you used canned, prep time is minimized to 5 minutes.
- 2 cups cooked chickpeas (about 1 cup dried)
- 1⁄4 cup tahini
- 2 garlic cloves (or less to taste)
- 1⁄4 cup olive oil, extra-virgin (the pepperier and greener, the better)
- 2 lemons, zested and juiced
- 1 tablespoon cumin
- 1⁄4 teaspoon cayenne
- kosher salt
- black pepper, freshly ground
- 1⁄2 cup water
- 3 tablespoons parsley, freshly chopped (for garnish)
Directions See How It's Made
- Place about 1 cup (or just prep a whole bag) of dried chickpeas in a bowl and cover with water about 3 inches above the chickpeas. Soak in the fridge overnight or about 8-10 hours.
- Drain and rinse the soaked chickpeas and place in a pot. Cover with water about 3 inches above the chickpeas. Bring to a boil and then simmer for about 1 hour or more, until tender. You can sub these two steps with cooked, canned chickpeas, but the flavor will not be as fresh and wonderful. In a pinch when I have to use canned, I love Trader Joe's chickpeas.
- In a food processor, add 2 cups of cooked chickpeas, 1/4 cup tahini, 2 cloves of garlic, 1/4 cup olive oil, the juice of 2 lemons, 1 tablespoon cumin, 1/4 teaspoon cayenne, several pinches of salt, and some fresh ground pepper. Pulse until roughly chopped.
- Turn the food processor to on and pour about 1/2 cup of water in a steady stream until the hummus is blended nicely. You may need to add a little more or less water to get the desired consistency. Taste and adjust flavors to your liking. Garnish with parsley and lemon zest. Enjoy eating the real deal with pita or veggies!