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Cook Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:16Yield:16 servingsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:16Yield:16 servings
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesdried chickpeas (about 1 cup)1tablespoonbaking soda7 large cloves garlic, peeled½cupextra-virgin olive oil, divided1/2 cup cold tahini (see Tip), divided¼cupfresh lemon juice plus 1 tablespoon, divided1 ½teaspoonskosher salt¼teaspoonground cumin, plus more for garnishPaprika for garnish¼cupchopped flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
8ouncesdried chickpeas (about 1 cup)
1tablespoonbaking soda
7 large cloves garlic, peeled
½cupextra-virgin olive oil, divided
1/2 cup cold tahini (see Tip), divided
¼cupfresh lemon juice plus 1 tablespoon, divided
1 ½teaspoonskosher salt
¼teaspoonground cumin, plus more for garnish
Paprika for garnish
¼cupchopped flat-leaf parsley
DirectionsPlace chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Bring the chickpea mixture in the saucepan to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.)Drain the chickpeas and rinse well. Rinse out the pan. Return the chickpeas to the pan and cover with 2 inches fresh water. Add garlic. Bring to a boil. Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes.Reserve about 3/4 cup of the cooking water, then drain the chickpeas. Set aside 2 tablespoons of the prettiest chickpeas for garnish. Rinse the remaining chickpeas and garlic and set the colander over a bowl. Refrigerate the chickpea mixture, reserved cooking water and pretty chickpeas separately overnight.The next day, combine the chickpeas, 6 of the garlic cloves and 1/2 cup of the reserved cooking water in a food processor (or blender) with 1/4 cup each oil, tahini and 1/4 cup lemon juice, salt and cumin. Process until creamy. Transfer to a serving bowl. Puree the remaining 1/4 cup each oil and tahini with the remaining garlic clove, 2 table-spoons of the cooking water and 1 tablespoon lemon juice until smooth.Make an indention in the center of the hummus and spoon in the tahini-lemon mixture. Sprinkle the hummus with cumin and paprika, if desired. Garnish with the reserved whole chickpeas and parsley.TipsMake Ahead Tip: Cover and refrigerate hummus (without garnishes) for up to 5 days. Garnish just before serving.Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Sadaf is one of our favorite brands–it’s nutty, creamy and never bitter.Originally appeared: EatingWell Magazine, March/April 2015
Directions
Place chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Bring the chickpea mixture in the saucepan to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.)Drain the chickpeas and rinse well. Rinse out the pan. Return the chickpeas to the pan and cover with 2 inches fresh water. Add garlic. Bring to a boil. Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes.Reserve about 3/4 cup of the cooking water, then drain the chickpeas. Set aside 2 tablespoons of the prettiest chickpeas for garnish. Rinse the remaining chickpeas and garlic and set the colander over a bowl. Refrigerate the chickpea mixture, reserved cooking water and pretty chickpeas separately overnight.The next day, combine the chickpeas, 6 of the garlic cloves and 1/2 cup of the reserved cooking water in a food processor (or blender) with 1/4 cup each oil, tahini and 1/4 cup lemon juice, salt and cumin. Process until creamy. Transfer to a serving bowl. Puree the remaining 1/4 cup each oil and tahini with the remaining garlic clove, 2 table-spoons of the cooking water and 1 tablespoon lemon juice until smooth.Make an indention in the center of the hummus and spoon in the tahini-lemon mixture. Sprinkle the hummus with cumin and paprika, if desired. Garnish with the reserved whole chickpeas and parsley.TipsMake Ahead Tip: Cover and refrigerate hummus (without garnishes) for up to 5 days. Garnish just before serving.Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Sadaf is one of our favorite brands–it’s nutty, creamy and never bitter.
Place chickpeas in a medium saucepan and cover with 2 inches of water; stir in baking soda. Soak overnight. (Alternatively, to quick-soak: Bring the chickpea mixture in the saucepan to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.)
Drain the chickpeas and rinse well. Rinse out the pan. Return the chickpeas to the pan and cover with 2 inches fresh water. Add garlic. Bring to a boil. Keep at a rolling boil until the chickpeas are tender and almost falling apart, 25 to 40 minutes.
Reserve about 3/4 cup of the cooking water, then drain the chickpeas. Set aside 2 tablespoons of the prettiest chickpeas for garnish. Rinse the remaining chickpeas and garlic and set the colander over a bowl. Refrigerate the chickpea mixture, reserved cooking water and pretty chickpeas separately overnight.
The next day, combine the chickpeas, 6 of the garlic cloves and 1/2 cup of the reserved cooking water in a food processor (or blender) with 1/4 cup each oil, tahini and 1/4 cup lemon juice, salt and cumin. Process until creamy. Transfer to a serving bowl. Puree the remaining 1/4 cup each oil and tahini with the remaining garlic clove, 2 table-spoons of the cooking water and 1 tablespoon lemon juice until smooth.
Make an indention in the center of the hummus and spoon in the tahini-lemon mixture. Sprinkle the hummus with cumin and paprika, if desired. Garnish with the reserved whole chickpeas and parsley.
Tips
Make Ahead Tip: Cover and refrigerate hummus (without garnishes) for up to 5 days. Garnish just before serving.
Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Sadaf is one of our favorite brands–it’s nutty, creamy and never bitter.
Originally appeared: EatingWell Magazine, March/April 2015
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Nutrition Facts(per serving)159Calories12gFat11gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
