What to Eat with Hummus
Servings: 8 people
- 2 cans (15 oz each) (460 grams) chickpeas or 3 cups cooked chickpeas
- ⅓ cup (80 grams) water add more if necessary
- 4 tablespoons (60 grams) tahini use runny tahini with a light color
- 3 tablespoons (45 grams) lemon juice fresh
- 1 small clove garlic
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 5 ice cubes optional
GARNISH AND SERVE WITH
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tahini sauce optional
- whole chickpeas, olives, fresh parsley, and sumac optional
- pita bread
- Dry chickpeas: soak chickpeas in water with 1 teaspoon baking soda for 8 to 12 hours. Drain them, then boil in lightly salted water for 2 hours or until tender.Canned chickpeas: drain and rinse well, then boil them for 15 minutes in water with ½ teaspoon ground cumin.
- Put chickpeas in a bowl with cold water and rub them between your hands to separate their skin.
- Discard the skins. You don't have to discard them all, just the ones that come off quickly.
- To a blender or food processor, add chickpeas, ⅓ cup water, 4 tablespoons tahini, 3 tablespoons lemon juice, 1 small clove garlic (chopped), ½ teaspoon ground cumin, 1 teaspoon salt, and 5 ice cubes.Blend until you reach your desired taste and texture, adding more water if necessary.
- Spread on a serving platter and garnish to taste. We like it with extra virgin olive oil and whole chickpeas in the middle.
Hummus taste is highly personal, so take our recipe as a guideline. You can add more or less of the ingredients listed in this recipe based on your personal preferences.
Nutrition information is an estimate for 1 portion of hummus out of 8 topped with 1 tablespoon of olive oil.
STORAGE
Make ahead: hummus is an excellent recipe for meal prep and making ahead. It keeps well in the fridge; you can always give it a quick blend if it dries up too much after storing.
Refrigerator: keep it in an airtight container in the fridge for up to 1 week. Cover the top with a thin layer of extra virgin olive oil to prevent it from drying out. Stir it before serving.
Freezer: we don't recommend freezing this recipe.
