I absolutely love hummus & this recipe is so simple and absolutely delicious. You can add roasted beets, roasted peppers to switch it up. I like to serve it with tabbouleh, olives, roasted eggplant dip, roasted carrots & pita bread. I hope you like it as much as I do.
1 can of chickpeas or 2 cups boiled chickpeas
¼ cup olive oil (or use the chickpea water to make no oil)
1 teaspoon cumin
Juice of 1 lemon
2 cloves garlic minced
½ teaspoon sea salt
A pinch of chili flakes
Black pepper to taste
If you have the time, using dried chickpeas makes the best hummus. Soak chickpeas overnight, drain and rinse, cover with fresh water, a pinch of baking soda (to prevent gas), a piece of kombu, and a bayleaf. Boil for an hour with the lid on but slightly ajar. Add ¾ teaspoon of salt and continue to cook for another 30-45 minutes, until soft.
Reserve about 1/3 cup of whole chickpeas for garnishing the hummus. Transfer the remaining chickpeas to a large food processor and blend for 6-8 minutes, until very smooth and creamy. Taste, and adjust seasoning as you like. Serve garnished with olives, a few whole chick peas, a drizzle of olive oil & more chili flakes. Enjoy!! XO