Super Creamy Oil-Free Hummus
Servings 3 cups
Equipment
- Food processor or high powered blender
Ingredients
- 1 cup dried chickpeas
- 1/2 tsp baking soda
- 1/4 cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic
- 1/2 tsp cumin
- 1/4 tsp salt
Instructions
- Put the dry chickpeas in a medium bowl with 1/4 tsp baking soda and fill with water to soak. Leave to soak for 6+ hours or overnight.
- Drain the chickpeas and place in a medium pot with another 1/4 tsp baking soda. Fill with water. Bring to a boil, then reduce to simmer. Let simmer for 1 hour until the chickpeas become soft but not mushy.
- Once done, strain your chickpeas and let sit to cool off completely.
- Once cooled, add the chickpeas to a food processor, along with the tahini, lemon juice, garlic, cumin and salt, blend until smooth.
- If the consistency is too thick, add a dash of cold water, only a little at a time until a desired consistency has been met.
- Store in a sealed container in the fridge for up to 1 week.