BASIC HUMMUS DIP

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Basic Hummus Dip image

Since soaking and cooking takes a lot of time, you might want to double this recipe and freeze in small batches with some of the cooking liquid.

Provided by Janna Gur

Categories     condiments, dips and spreads, appetizer

Time 12h

Yield 8 to 10 servings

Number Of Ingredients 6

1 pound 2 ounces small dry chickpeas
1 tablespoon and 1/2 teaspoon baking soda
1 cup raw tahini
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, crushed
Salt to taste

Steps:

  • Soak the chickpeas overnight in a large bowl of cold water with one tablespoon of baking soda.
  • Drain and rinse the chickpeas and put them in a large pan. Add water until it reaches an inch above the chickpeas. Add the remaining 1/2 teaspoon of baking soda and bring to a boil. Cook covered over low heat for 2 to 3 hours, until the chickpeas are very soft. Cool slightly, drain and save some of the cooking liquid.
  • Put the chickpeas in a food processor, add 2/3 cup of the tahini and process until almost smooth. If the paste is too thick, add a few tablespoons of the cooking liquid. Season with lemon, garlic and salt; taste and adjust the seasoning. For a richer creamier version, add the remaining tahini and process until the hummus is completely smooth and fluffy.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 469 milligrams, Sugar 0 grams

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