Homemade Hummus
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Put the chickpeas in a strainer and pick through to remove any small stones; rinse well
2
Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda
3
Set aside to soak at room temperature, at least 12 hours and up to 1 day
4
Drain the chickpeas and rinse well
5
Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes
6
Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water
7
Transfer to a food processor and puree until smooth
8
With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes
9
Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika
10
Serve with pita bread and/or vegetables
11
To store, cover and refrigerate 3 to 4 days
12
Photograph by Levi Brown