Hummus
A delicious, and high protein dip made with chickpeas
Equipment
- pot with lid
- blender
- spatula
Ingredients
Cooked Chickpeas
- 1/2 cup dried chickpeas
- 1 1/2 cups water
- 1 tsp garlic powder
- 1/2 tsp cumin
- pinch salt
Hummus
- 1 1/2 cups cooked chickpeas
- 1/4 cup tahini
- 2 tbsp extra virgin olive oil
- 1 lemon
- 2 cloves garlic minced
- 1/2 tsp cumin
- 3 tbsp water
Garnish
- 1 tbsp extra virgin olive oil
- 1/2 tsp cumin
- 2 cloves garlic minced
Instructions
Cooked Chickpeas
- Soak 1/2 cup dried chickpeas in 1 1/2 cups of water with spices 3-24 hours.
- Dump soaked chickpeas into a medium pot, bring to a boil, bring to a simmer, then cover loosely. Cook approximately 1 hour, until soft.
- Let cool.
Hummus
- Strain water/stock from cooled chickpeas, set aside.
- In a blender, add tahini, lemon juice squeezed from 1 lemon, blend for 30 seconds, scrape down with a spatula, blend again for 30 seconds until whipped.
- Add olive oil, garlic, cumin, blender for another 30 seconds, and scrape down with a spatula.
- Add 1 1/2 cups cooked chickpeas, blend for 1-2 minutes.
- To the blender, add water/stock that was set aside earlier, 1 tbsp at a time as needed.
- Scrape into a tupperware or bowl, garnish with extra virgin olive oil, cumin, minced garlic.