Hummus Ingredients
24 oz chickpeas
½ cup lemon juice
½ tsp salt
2 Tbs 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 dry chick peas in a strainer and wash well.
Place chickpeas in a large bowl and cover with water and let soak for 12 hours at room temp.
Rinse chickpeas and place in a large pot. Add water to cover ¾’s of the pot with the chick peas completely submerged.
Add 2 Tbs olive oil to chick peas
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
Place chick peas in a strainer and wash with cold water then place chick peas back in a bowl and add cold water. (This way the chick peas cool down)
Strain the chick peas again.
*If you are using canned chick peas all you have to do is rinse the chick peas in cold water. (this removes excess salt)
In Food Processor
Add 3 cup of chickpeas, lemon juice and ½ cup water and blend (There will be 2 cups of chickpeas left over, use that to make a chick pea salad)
Add salt, garlic powder, onion powder, cumin, paprika, cayenne pepper and ½ cup water then blend
Add ¾ cup tahini and blend (there is ½ cup water left, add sparingly to the consistency that you prefer)
Suggestions
• For more of a spicey taste add more cayenne pepper
• You can also add fresh parsley 2 Tbs or 1 tsp dry parsley
• For added flavor drizzle olive oil on top of hummus before serving
• You can always add more salt when adding spices if you desire
• With the 2 cups of chickpeas left over, add 1 Tbs lemon juice, 1 Tbs olive oil and salt to taste for a salad