Ingredients
Canned chickpeas
15½ oz, (1 can), undrained
Baking soda
1 tsp
Tahini
¼ cup(s), stirred well before measuring
Fresh lemon juice
3 Tbsp
Extra virgin olive oil
1½ Tbsp, divided
Kosher salt
½ tsp
Garlic clove(s)
1 large clove(s)
Fresh parsley
1 Tbsp, chopped (optional)
Paprika
¼ tsp, smoked (optional)
Instructions
- In small saucepan, mix chickpeas with liquid and baking soda. Bring to boil over medium-high heat. Reduce heat and simmer for 3 minutes. Drain off some liquid and add enough cold water to pan to make chickpeas cool enough to handle. Swish chickpeas in pan with your hand to loosen skins. Scoop out and discard skins that float to top. (It’s fine if some skins remain.) Drain chickpeas.
- In blender, combine chickpeas, tahini, lemon juice, 1 tbsp oil, salt, garlic, and 1⁄4 cup water. Blend on high speed until chickpeas are completely smooth, 1 to 2 minutes, adding more water, 1 tbsp at a time, as needed if hummus is too thick. Spoon hummus onto plate or into shallow bowl. Drizzle with remaining 1⁄2 tbsp oil and sprinkle with parsley and paprika (if using).
- Serving size: 1⁄4 cup
Total Time10 min Prep 5 min Cook 5 min Serves 8
0-2 points per serving
