Traditional Hummus
There's nothing better as a dip than a traditional hummus recipe! When paired with chips, crackers, or veggies, this is the dish to make if you're in a pinch for an appetizer or snack!
Servings: 16 servings
Ingredients
- 16 oz dried chickpeas
- 1 tbsp kosher salt
- 2 tsp baking soda separated
- 2 tsp kosher salt
- 3 bay leaves
- 1 medium onion roughly chopped
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 4 cloves garlic
- 1-2 tsp kosher salt
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ cup olive oil
- 1 cup chickpea cooking liquid
Instructions
- Using an 8-quart stockpot, place together dried chickpeas, 1 tablespoon salt, and 1 teaspoon baking soda. Cover with water and let stand at room temperature for 8-10 hours. Then, rinse and drain the chickpeas.16 oz dried chickpeas, 1 tbsp kosher salt, 2 tsp baking soda
- Return the chickpeas to the kettle and add 2 teaspoons salt, 1 teaspoon baking soda, bay leaves, and onion. Cover with 8 cups of water.2 tsp baking soda, 2 tsp kosher salt, 3 bay leaves, 1 medium onion
- Bring to a boil then reduce heat to a medium simmer. Continue to simmer until chickpeas are completely tender and the outer skin has separated, 1 ½-2 hours.
- Drain chickpeas, reserving the cooking liquid, and discard the bay leaves and onion.
- Combine drained chickpeas, tahini, lemon juice, garlic, salt, cumin, paprika, and cooking liquid in a high powered blender or food processor. Process until smooth, 2 minutes.¼ cup tahini, ¼ cup fresh lemon juice, 4 cloves garlic, 1-2 tsp kosher salt, ½ tsp ground cumin, ½ tsp paprika, 1 cup chickpea cooking liquid
- With processor running, drizzle in olive oil. Check hummus for consistency, adding more cooking liquid to thin. The hummus will solidify as it sits so it is better to add more cooking liquid than expected.¼ cup olive oil
Video
Nutrition
Serving: 1serving | Calories: 226kcal