Hummus
Servings: 5 Servings
Calories: 647kcal
Equipment
- Stick Blender
Ingredients
DAY 1
- 2 C Chickpeas Dried
- 1/4 t Baking Soda
DAY2
- 4 Cloves Garlic
- 3 T Lemon Juice
- 1/4 t Baking Soda
- 1 1/2 C Tahini
- 2 t Salt
- 2 t Cumin
- 3 t Garlic
- 4 t Zaatar
- 2 T Olive Oil
SERVING
- 1 t Zaatar
- 2 T Olive Oil
Instructions
DAY 1 PREP
- Rinse Chickpeas and put in large bowl
- Cover with water by 2" and add Baking Soda
- Soak overnight (or ~8 hours)
DAY 2 PREP
- Drain and rinse chickpeas, discard liquid
- Add fresh water to pan (Cover chickpeas by at least 1”)
- Add baking soda
- Boil until soft, but not mushy (~ 1 hour)
- Drain into a bowl so you can save the water (aquafaba)
- Let beans and aquafaba cool, then put both in the fridge to get cold
- Crush garlic and add to small bowl with lemon juice and put in fridge to get cold
- Set aside 1/2 C Chickpeas for garnish
- Set aside 1/2 C aquafaba (the rest can be used in another recipe or frozen)
MIX HUMMUS
- Add all ingredients to large bowl except aquafaba
- Blend with stick blender and drizzle in ice cold aquafaba as needed to get the consistency you prefer
- Let sit at least 30 minutes
Notes
DIP
If serving as a dip, it's OK to go a bit thinner when mixing.
Garnish each serving with a few whole chickpeas, 2T Olive Oil, and 1t Zaatar
SANDWICHES
If using for sandwiches, use less aquafaba so it's thicker
Nutrition
Serving: 1C | Calories: 647kcal | Carbohydrates: 36g | Protein: 19g | Fat: 51g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 23g | Sodium: 1072mg | Potassium: 570mg | Fiber: 9g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 9mg | Calcium: 169mg | Iron: 7mg