Ultimate Hummus

Recipe by Sass Smith
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak chickpeas overnight in a quart of water. Drain, then combine in a large stockpot with baking soda and a quart of clean water.
  • Bring to a boil and simmer gently about an hour, until beans are tender.
  • Drain, reserving 1/4 cup of the bean cooking water, and cool.
  • Combine lemon juice and bean cooking water in a bowl and set aside.
  • Combine tahini and olive oil, stir together and set aside.
  • In the workbowl of a food processor, process chickpeas, garlic, salt, cumin and cayenne until almost fully ground, about 15 seconds. You may need to pause occasionally to scrape down the sides of the bowl.
  • With machine running, add lemon-water mixture in a steady stream; scrape down the bowl and process one minute.
  • With machine running, add oil-tahini mixture in a steady stream; process about 15 more seconds until the hummus is smooth and creamy.
  • Transfer to serving bowl and garnish with minced parsley and drizzled olive oil.
  • This will keep in the fridge for about 5 days. Makes about 2 cups.
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