Ingredients:
15 oz can chickpeas, drained & rinsed 1/2 tsp baking soda 3 oz lemon juice 5 cloves garlic 1/2 cup tahini 1/2 tsp salt 3/4 tsp ground cumin 3-4 oz ice water 1 tbsp olive oil Instructions: 1) Place the chickpeas in a medium sauce pan with the baking soda. Cover chickpeas by 2 inches of water. Bring to a boil and cook for 20-30 minutes or until chickpeas are bloated. Strain and rinse with cold waters. 2) Meanwhile in a food processor or high power blender combine, lemon juice, garlic, and salt. Process until garlic is finely chopped. 3) Add the tahini to the food processor and blend until thick and creamy. Scrape the sides and bottom of processor as needed. 4) While the processor is running drizzle in 2oz of ice water. Blend until the mixture is smooth, pale and creamy. May need more water depending on how thick your tahini is. 5) Add the cumin, cooked chickpeas to the food processor. Blend while drizzling the olive oil. Add more ice water by the tbsp if necessary to achieve an extra creamy texture. 6) Add more salt, lemon, and cumin to taste if needed. Notes: 1) Soom tahini is my favorite tahini to use. Hummus turns out extra creamy and the flavor is the best. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Vitamix amzn.to/3iCvYj8 Soom Tahini amzn.to/3icbaOf
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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