Creamy Hummus

Some say hummus was created by the ancient Egyptians, while others claim it originated in ancient Greece, Turkey or Palestine. Hummus, which means “chickpea” in Arabic, is a creamy dip made from chickpeas, tahini paste and flavorful spices. It's a great side kick to meats, pita, vegetables, pretzels & more. We also love it as a spread on sandwiches!
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July 11, 2018
Serves 4 Total time:
2 Hours 10 Minutes
Total time:
2 Hrs 10 Mins
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Directions

1

Add the chickpeas to a large pot, cover in several inches of water and bring to a boil. After 5 minutes, remove the pot from the heat and allow the chickpeas to sit in the water for 1 hour.

If using canned chickpeas, skip to step 3.

2

Drain and rinse the chickpeas. Then add them to a large pot, cover with water and bring to a boil. Cover, reduce the heat and simmer for 1 ½ to 2 hours or until they are very tender. Drain and allow to cool.

Tip: For the smoothest and creamiest hummus, use dry chickpeas and peel the cooked chickpeas before adding to the food processor.

3

Add the cooled chickpeas, tahini paste, garlic cloves, lemon juice, water, salt, pepper, za’atar and sumac to a food processor. Puree until completely smooth. Check the seasoning and adjust if needed. The mixture will be loose but will firm up in the refrigerator.

4

To make the crispy chickpea garnish, coat 1 cup of chickpeas in a tablespoon of olive oil and cook in a cast iron pan on high heat for a few minutes. Sprinkle with za’atar.

Serve the hummus with a drizzle of olive oil and top with the crispy chickpeas!

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