Homemade hummus is special. It is so much better than store bought since it uses fresh lemon juice instead of citric acid. Smoother, creamier, and more delicious--this recipe will make you quit buying hummus! Serve with any chips, fresh cut veggies, pitas or crackers-or take the extra step and make homemade pita chips! #sonomnom4u #classichummus #vegetarian
1 (15 oz) cans of chickpeas, drained
2 cups water
1 tsp baking soda (This helps soften the chickpeas and break down the peel)
1/4 cup lemon juice
3 cloves garlic, pureed
1 tsp Himalayan sea salt
1/2 cup tahini (sesame paste) (Trader Joes Tahini is amazing)
3 TBSP ice water
Olive oil
2 tsp Cumin (for sprinkling)
Any garnishes like (chopped garlic, chopped peppers, chopped artichoke hearts, chives, chopped spinach, etc...)
In a medium saucepan, add the can of chickpeas, 1 tsp baking soda and 2 cups of water. Boil for 20 minutes. Strain and gently rinse with cold water. Set aside.
In a food processor, add garlic and lemon juice until garlic is finely minced. Then add salt and tahini. Process until the mixture becomes smooth and creamy. Add 3 TBSP ice water and blend until color lightens a bit and the texture goes from thick and creamy to fluffy. Add 1 TBSP ice water more if it isn't fluffy yet.
Scrape food processor contents out into a decorative dish.
Drizzle hummus with olive oil and top with any garnishes you like. Serve with pita chips, crackers, tortilla chips, fresh cut veggies, or fresh cut pita trangles.
Hummus will keep covered in the refrigerator for 1 week.
