May 2020: Super Creamy Hummus

I've made a lot of hummus in my lifetime, but I hit the jackpot with this beauty! It's easy, not too garlicky, and full of flavor. I love hummus because you can put it on anything! It's a great addition to a sandwich, you can dip any veggies in it that you like, or just eat it with a spoon (which is what I do). It is so versatile. 

Chickpeas are bursting with protein and fiber! They also contain all but one of your essential amino acids. They are also rich in iron, calcium, magnesium, potassium, and selenium. You can add chiles to make it spicy, smoked paprika for smokiness, or different green herbs (fresh or dried) for a spring freshness. It doesn't matter what you add as long as you get the base right. Play around with the flavors and make it your own.

**Watch for a May 2020 Bonus coming soon! The Best Vegan Brown Bread! It's great with this hummus!

Super Creamy Hummus

200 grams (1 cup) dried chickpeas (covered in water and soaked overnight)

OR

2 - 400 gram cans (2 - 16 oz. cans) chickpeas (rinsed and drained)

1/2 tsp baking soda

120 ml (1/2 cup) fresh squeezed lemon juice

2 cloves garlic

1 tsp salt

2 Tbsp tahini

1 Tbsp ice water (very important that this is COLD)

1 tsp cumin

1 tsp sumac (optional)

First you will need to boil the chickpeas. This step is the key to the creaminess.

Dried chickpeas that have been soaked overnight need to be rinsed, drained, and boiled with the 1/2 tsp baking soda for at least 45 minutes. Keep checking them and when they are really soft and the skins have come off, drain and run them under cold water to cool them down.

If you are using the canned chickpeas you will need to rinse and drain them. Then boil them with the 1/2 tsp of baking soda for about 20 minutes until they are very soft and the skins have come off. Drain and run them under cold water to cool them down.

While your chickpeas are boiling you can prepare the garlic and lemon mixture.

Mince the garlic and add the fresh squeezed lemon juice and the salt. Let this mixture sit for at least 10 minutes to take the bite out of the garlic.

In your food processor or blender add the garlic/lemon juice/salt mixture and blitz with the tahini. When that is thoroughly mixed, slowly add in the ice water. The mixture should turn white. Now you can add the chickpeas and cumin and blend until very creamy. Taste and adjust the seasoning. You can add more lemon, salt, or spice of choice. If you want it silky smooth you can add one or two teaspoons of good quality olive oil or more ice water.

Scoop the hummus into a bowl and sprinkle the sumac over the top. This will add a lovely, lemony flavor that compliments hummus beautifully.

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