Hummus
Recipe type: Appetizer
Serves: 1¾ - 2 cups
 
Ingredients
  • ⅔ cup dried chickpeas or 1¾ cup cooked chickpeas
  • ½ teaspoon baking soda (if using dried chickpeas)
  • ½ cup tahini paste
  • 2-3 tablespoons lemon juice
  • 2-3 garlic cloves, chopped
  • ¾ teaspoon kosher salt
  • ½-3/4 cup water (if you are using the dried chickpeas, reserve the cooking liquid for this. otherwise just use normal water)
  • 1 tablespoon olive oil
  • 1 tablespoon za'atar
Instructions
  1. If you start with dried chickpeas, soak them in 2 cups of water overnight. In the morning, drain the excess water and saute them in a pan with the baking soda for about 3 minutes. Bring about 3 cups of water to a boil and add chickpeas. Cook for 30 minutes, covered, until chickpeas are soft. Drain the chickpeas - but remember to reserve the liquid.
  2. If you start with cooked/canned chickpeas, you can skip the above part. Throw your chickpeas in a food processor and pulse until it is a fine crumble.
  3. Add in tahini paste, lemon juice, garlic and salt and continue to blend.
  4. Add water, a little at a time, until the texture of the hummus is smooth and silky (not as silky as it would be if you peeled the chickpeas, but hey, whose keeping track).
  5. Transfer to a bowl and top with some olive oil and za'atar and dip away.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/05/02/plain-ol-hummus/