Ingredients for great tasting hummus
24 oz chickpeas
½ cup lemon juice
½ tsp salt
2 Tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
¾ cup tahini
½ tsp cumin
½ tsp paprika
1/4 tsp cayenne pepper
1 1/2 cup water (water will be divided in 3 ½ cup portions)
* Using bagged chickpeas, place 24 oz of dried chickpeas in a strainer and wash well. Next, place them in a large bowl covered with water and let soak for 12 hours at room temp.
* Rinse chickpeas and place in a large pot. Add water to cover ¾ of the pot; making sure the chickpeas are completely submerged. Add 2 Tbsp olive oil. Cook on medium heat for 1 hr. skimming pulp that forms on top. After 1 hour add 1 Tbs salt and cook for 15 minutes longer
* Pour chickpeas into a strainer and wash with cold water. Place them back in a bowl and add cold water to cool them down. Strain the chickpeas again. * In Food Processor, blend 3 cup of chickpeas, lemon juice and a ½ cup water. (You should have about 2 cups of chickpeas that you did not blend. Use them to make a chickpea salad* – see below).
* Add salt, garlic powder, onion powder, cumin, paprika, cayenne pepper and ½ cup water to the food processor and blend again. Add ¾ cup tahini and do a final blend (there is ½ cup water left, add sparingly to the consistency that you prefer).
Notes
If you are using canned chick peas all you have to do is rinse the chick peas in cold water. (this removes excess salt)
** With the 2 cups of chickpeas left over, add 1 Tbs lemon juice, 1 Tbs olive oil and salt to taste for a salad
Flavor Suggestions
* For a spicier hummus, add more cayenne pepper to your taste.
* You can also add 2 Tbsp of fresh parsley (or 1 tsp dry parsley).
* For added flavor, drizzle olive oil on top of the hummus before serving.
* You can always add more salt when adding spices if you desire.