Smooth & Fluffy Hummus
Hummus with a bold garlic flavor, a touch of zesty lemon, and an irresistibly smooth, fluffy texture. It's a great snack — delicious, easy to store, nutritious, and affordable.
Servings: 2.5 cup
Calories: 354kcal
Equipment
- Pressure Cooker optional
- Blender optional
- Food Processor
- Mesh Strainer
Ingredients
Chickpeas
- ¾ cup dry chickpeas See note if using canned beans
- 6 cup water
- 1 teaspoon baking soda
- 1½ teaspoon salt
- 1 bay leaf
Other Ingredients
- 2 lemon
- 7 cloves garlic with skins on
- ½ cup tahini
- 1 teaspoon ground cumin
- ½ teaspoon fine sea salt
- 2 tablespoon olive oil
Instructions
- Rinse ¾ cup dry chickpeas. Add chickpeas, 6 cup water, 1 teaspoon baking soda, 1½ teaspoon salt and 1 bay leaf to pressure cook. Cook on high pressure for 1:20. Let pressure release naturally.
- Poke a few holes in 2 lemon and microwave for 30 seconds. Then juice the lemons.
- Add lemon juice and 7 cloves garlic with the skin on in food processor. Puree until smooth. Let rest for at least 5 minutes.
- In a fine-mesh strainer, drain the chickpeas, reserving the aquafaba (water the chickpeas were cooked in).
- While still hot, blend chickpeas and 1 cup of the reserved aquafaba in a blender until smooth, or you can't blend any longer.
- Using a a fine mesh strainer, strain garlic and lemon into a bowl.
- Make sure that you get all the garlic skins out of the food processor, then add garlic/lemon juice, ½ cup tahini, 1 teaspoon ground cumin, ½ teaspoon fine sea salt. Puree until it forms a paste.
- Add 2 tablespoon olive oil and chickpeas to food processor and puree until smooth.
- Refrigerate in a covered bowl until ready to serve
Notes
If you want to use canned beans, drain and rinse, 1 can of chickpeas. Cook chickpeas in pan with 3 cups of water and 1 teaspoon baking soda for 20 minutes until they are very soft and the skins start falling off. Then strain reserving liquid.