Creamy Hummus

Author: Instant Mama

• Prep Time: 3 - 12hours

• Cook Time: 2 hours

• Total Time: 5 - 14 hours

• Yield: 12 Servings

INGREDIENTS:

• 2.5 cups dry chickpeas (or one can)

• 4 cloves garlic

• 1/4 cup olive oil

• 1/4 cup tahini

• 1/4 cup juice from lemon

• 2 tsp + a pinch salt

• 1 tsp cumin

• 1 tsp paprika

INSTRUCTIONS:

1. Soak the chickpeas in cold water overnight*

2. The next morning, drain chickpeas and place them in heavy bottomed pot.

3. Fill pot with cold water to cover the chickpeas with 2 inches of water

4. Add a pinch of salt and bring to a boil

5. Reduce the heat to low and simmer for 2 hours

6. Drain chickpeas and reserve the liquid

7. In high powered blender, pour olive oil, tahini, and lemon juice.

8. Add garlic and blend on high speed until smooth

9. Add drained chickpeas and spices and blend on medium/high speed

10. While blending, add reserved liquid until desired consistency is reached

11. Pour into a serving bowl and top as desired*

NOTES:

1. For a quick soak, you can cover dry beans in boiling water and cover for 1 hour. Proceed with recipe afterward.

2. To de-gas beans, add a tsp of baking powder to a pot and boil the soaked beans for 10 minutes. Then, drain and rinse the beans, add new water, and proceed with the 1 hour boil.

3. We like to top our hummus with more chickpeas, feta cheese, olive oil, paprika, and/or parsley.