This Mediterranean hummus recipe uses canned or dried chickpeas. Try this homemade creamy chickpea dip for flavor better than store-bought!
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1 1/4 cup dried chickpeas (See Note 1)
1 tsp baking soda
6 1/2 cups water
1 cup tahini (See Note 2)
4 tbsp lemon juice (about 2 lemons)
4 garlic cloves
1 1/2 tsp salt
1/2 tsp ground cumin (optional)
2-3 ice cubes (See Note 3)
sprinkle of sumac
Soak the dried chickpeas overnight in a large bowl covered by 2.5 cups water. Cover with kitchen towel and set aside. If using canned chickpeas, skip this step go to Step 2 below.
Drain and rinse the chickpeas. To a large saucepan or skillet over high heat add the chickpeas and baking soda. Toss to coat and dry cook 2-3 minutes, stirring often.
Add the 6.5 cups of water and bring to a boil. Cook on medium for 20 minutes (See Note 4) over medium heat. Skim any foam and skins that floats to surface. Chickpeas are done when they break up easily when pressed between thumb and finger. Drain and transfer to food processor.
Process cooked chickpeas to a thick paste. Stop and scrape down the sides. With motor running add the tahini, lemon juice, garlic, salt and cumin. Next, with motor still running, drop in the ice cubes and mix for a total of 5 minutes. You want the creamiest, smoothest paste.
Transfer to a serving bowl, cover and allow to rest at least 30 minutes, or refrigerate if not eating immediately. Allow to come back to room temperature before serving. Garnish with a drizzle of good olive oil, parsley and either sumac, dukkah or za’atar.
1. If not soaking and cooking chickpeas from scratch, feel free to use canned. Two 15.5oz cans drained work for this recipe.
2. Try to find tahini made from Ethiopia, the sesame seeds and quality is better I’ve found. Trader Joes and Whole Foods are stores it can be found.
3. I find the ice cubes work best, but about 6 1/2 tablespoons of ice water can be substituted.
4. Cook the chickpeas between 20-40 minutes depending on freshness.
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