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Hummus

Prep Time20 minutes
Cook Time2 hours
Resting Time12 hours
Total Time14 hours 20 minutes
Course: Grains
Cuisine: Mediterranean
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