Rich, creamy, nutritious hummus is filled with the flavors of garlic, lemon, and tahini (sesame seed paste). Serve it with Fattoush, scooping up the dip with the toasted flatbread.
- Yield: 6 Servings
- Preparation Time: 10 Minutes
- Total Time: 1 Hour 30 Minutes
- 14 oz (400 g) can chickpeas, drained
- 2 tsp sea salt
- 2 tbsp lemon juice
- 2 cloves garlic, smashed and chopped
- ¼ cup tahini
- ½ cup plus 2 tbsp extra-virgin olive oil
- 1 tsp ground sumac
How to Make It
- Pour the chickpeas into a colander. Rinse under running water, then drain.
- Place the drained chickpeas in a large saucepan, reserving a few for garnish if wished. Add enough water to cover by 1 in (2.5 cm), and bring to a boil. Reduce the heat to low so that the chickpeas bubble at a gentle simmer, and cook for 30 minutes.
- Add salt, and cook for 1 more hour, or until the chickpeas are soft and tender.
- Drain the chickpeas thoroughly, reserving ¾ cup of the cooking liquid.
- Place the warm chickpeas in a food processor fitted with a metal blade. Add the lemon juice, garlic, and tahini, and pulse to combine. With the machine running, slowly drizzle in ½ cup extra-virgin olive oil, followed by the reserved cooking liquid.
- Spread the hummus in a shallow bowl, and make a well in the center. Pour the remaining 2 tablespoons of extra-virgin olive oil into the well. Serve immediately, garnished with sumac and the reserved chickpeas, or refrigerate in a sealed container for up to 5 days.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.