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
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.
Hummus will keep covered in the refrigerator for 1 week.