Hummus Recipe
This delicious Middle Eastern hummus recipe is easy to make, creamy, delicious, and, most importantly, packed with plant-based protein.
Equipment
- Food processor
Ingredients
- 2½ cups chickpeas soaked overnight
- 1 bay leave
- ½ teaspoon baking soda
- 2 garlic cloves
- ½ lemon juiced
- 2½ tablespoon tahini
- ½ teaspoon cumin powder
- 1 teaspoon pink salt
- pinch black pepper
- ice cubes
- chopped parsley for garnish
- olive oil for serving
- paprika powder for garnish
Instructions
- Drain and rinse the pre-soaked chickpeas. Add them to a pan with cold water, add the bay leaves, and boil. Let it simmer for 40 minutes.
- Add half a teaspoon of baking soda to the chickpeas and let them simmer for another 10-15 minutes until they are softer and the skin easily comes out.
- Drain the chickpeas, rinse under cold water, and remove the skin, either some or all of it. If you remove all chickpea skin, you will end up with creamier hummus, which is digested easily without the skin.
- Add chickpeas and process for a couple of minutes in a food processor.
- Add the garlic, lemon, tahini, cumin powder, salt, and pepper, and process. While processing, add ice cubes for extra light and fluffy hummus.
- Serve hummus in a bowl. Drizzle olive oil on top, then top with freshly chopped parsley and a sprinkle of paprika powder.