Ingredients: |
Ingredients: 14 ounces chickpeas, rinsed and drained
1 ½ teaspoons baking soda
3 tablespoons lemon juice (1 to 2 lemons)
¼ cup water
6 tablespoons tahini
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 garlic clove (minced or pressed through garlic press to measure ½ teaspoon)
½ teaspoon salt
¼ teaspoon ground cumin
1 tablespoon fresh cilantro or fresh parsley leaves, minced
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Directions: |
Directions:Toss chickpeas with the baking soda in a microwave safe bowl. Microwave for 2 to 3 minutes until hot. Rinse 3 to 4 times, rubbing the chickpeas between your hands to remove the skins. Discard the skins.
Combine lemon juice, water, garlic, and salt in a small bowl or measuring cup. Allow to sit for 10 minutes. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish. Process remaining chickpeas and cumin in food processor until almost fully ground, about 15 seconds. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed). Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface. Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve. |
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