Very Smooth Hummus with Canned Chickpeas
Ingredients
- 2 cans chickpeas
- 3/4 teaspoon baking soda
- 1 onion, optional
- Garlic, optional
- Salt
- 1-2 cloves garlic
- 1/3 to 2/3 cup tahini
- Juice of 1/2 to 1 lemon
- Olive oil, a glug, optional
Toppings
- Tahini
- Lemon juice
- Olive oil
- Za’atar
- Sumac
- Paprika
- Fresh parsley
Preparation
Rinse the chickpeas, add them to a pot with 2-4 cups of water, baking soda, onion, and garlic, and boil for at least 30 minutes, preferably 45-50 minutes, until very soft and mushy.
Remove the onion and garlic, then transfer the chickpeas to a blender or food processor using a slotted spoon or sieve to drain excess water.
Add lemon juice, a pinch of salt, tahini, and olive oil to the chickpeas and blend until smooth.
Mix additional tahini with lemon juice and water to make a sauce, plate the hummus, pour the sauce and olive oil on top, and add your favorite spices.
Tips
For the smoothest hummus, ensure chickpeas are very soft by boiling canned chickpeas with baking soda for 30-50 minutes.
If short on time, use canned chickpeas and boil them instead of soaking dried ones overnight.
