Basic Hummus Dip
Updated June 14, 2023
- Total Time
- At least 12 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound 2 ounces small dry chickpeas
- 1tablespoon and ½ teaspoon baking soda
- 1cup raw tahini
- 1tablespoon freshly squeezed lemon juice
- 2cloves garlic, crushed
- Salt to taste
Nutritional analysis per serving (10 servings)
337 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 38 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 15 grams protein; 481 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Soak the chickpeas overnight in a large bowl of cold water with one tablespoon of baking soda.
- Step 2
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 ½ 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.
- Step 3
Put the chickpeas in a food processor, add ⅔ 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.
Private Notes
Comments
Skip soaking the dried chickpeas overnight, instead, cook the chick peas in a pressure cooker for 20 minutes and allow the steam from the pressure cooker to release on its own . Continue with the recipe at this point
This combination of ingredients works perfectly and is the basis for improv as I play with other flavors. Used a 28oz can of Goya Chick Peas to a half cup of tahini paste snd thinned to a slightly grainy spreading thickness with the drained bean liquid. Serve as lunch on the go or sitting down with family/friends to spread on serious bread with cucumber slices and sliced scallion or.... Dust or fling some coriander and cumin for additional pleasure. A former Cairene.
An easy and delicious recipe if a bit heavy on the tahini. I added fresh ground roasted cumin.
You need to add 2-4 TBSP of COLD WATER, to thin and smooth out as necessary.
This combination of ingredients works perfectly and is the basis for improv as I play with other flavors. Used a 28oz can of Goya Chick Peas to a half cup of tahini paste snd thinned to a slightly grainy spreading thickness with the drained bean liquid. Serve as lunch on the go or sitting down with family/friends to spread on serious bread with cucumber slices and sliced scallion or.... Dust or fling some coriander and cumin for additional pleasure. A former Cairene.
So I used a pound of dried chickpeas cooked in the pressure cooker with 3 bay leaves and some turmeric for coloring. Then I used half cup of tahini and some salt, paprika and lemon juice along with a little bit of the bean broth from the cooked beans. Then I poured it out and tested it on toast and added some lemon juice, salt paprika and extra virgin olive oil. The only thing I worry about is that the flavor will change in the fridge and I might not be able to eat it all!
Advertisement