Making hummus is a GREAT way to improve your cooking skills

Bring a pot of water to a boil over high heat.

Add a few good pinches of salt (1-2 tablespoons total) and 1/2 tablespoon of baking soda to the boiling water.

Toss in the canned chickpeas and let the water return to a boil.

Reduce to a simmer and cook the chickpeas for about 20 minutes, stirring occasionally.

After 20 minutes, stir the chickpeas to release some skins, then drain the water, allowing skins to float to the top.

Transfer the chickpeas to a separate bowl and optionally rinse with water to remove more skins until satisfied.

Mince the garlic and soak it in 3 tablespoons of lemon juice for about 20 minutes to macerate.

Toast about 1 cup of sesame seeds in a dry skillet over medium-high heat, stirring frequently until lightly toasted.

Transfer the toasted sesame seeds to a food processor and process for about 1 minute until crumbly.

Add 2-3 tablespoons of neutral oil and a couple pinches of salt to the food processor, then process for another 2-3 minutes until smooth tahini forms.

In the food processor, add all the macerated lemon juice and garlic, 55 grams of tahini, and 2 ice cubes, then blend until creamy.

Add the can of chickpeas and a couple good sized pinches of salt to the food processor.

Blend for 2-5 minutes until smooth and creamy, scraping down the sides as necessary.

Equipment Needed

Dietary

Allergens