Hummus
This is a simple hummus recipe that can be easily modified to make a variety of different flavors. Basil, peppers, or sun-dried tomatoes should all work well with this recipeIf using canned chickpeas, use 3 cups or 400 grams.
Hummus
This is a simple hummus recipe that can be easily modified to make a variety of different flavors. Basil, peppers, or sun-dried tomatoes should all work well with this recipeIf using canned chickpeas, use 3 cups or 400 grams.
Open in Cookpad AppSteps
- 1
Soak 1 cup dried chickpeas in 4 cups of water for 8 hours.
- 2
Drain the water off of the chickpeas. Pour 4 cups of fresh water in a pot and bring it to a boil. Add the chickpeas, cover the pot, and simmer on low heat for 30 minutes to 2 hours in order to soften the beans.
- 3
While the chickpeas are cooking, roast the garlic cloves. To roast a clove of garlic, stab the garlic with the tine of a metal fork or tongs, hold it over an open flame (a gas stove burner will do), and turn it frequently until it changes color slightly and softens.
- 4
Mince the roasted garlic.
- 5
Mix the following into a bowl: tahini, lemon juice, olive oil, paprika, salt, and garlic cloves.
- 6
Once the chickpeas have softened, mash them in a bowl with a spoon or potato masher or puree them in a food processor.
- 7
Mix the chickpeas with the rest of the ingredients.
- 8
Add water until hummus has desired consistency (I use about 1/4 cup water).
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