Homemade Hummus

Recipe courtesy of Food Network Magazine

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

3

cups

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

3

servings

Adapted from foodnetwork.com

Ingredients

  • 1

    cup dried chickpeas

  • 1

    tablespoon baking soda

  • 1/2

    cup tahini (sesame paste), well stirred

  • 1/4

    cup extra-virgin olive oil, plus more for drizzling

  • 1

    clove garlic

  • Juice of 2 lemons

  • 1/2

    teaspoon ground cumin

  • 1/4

    teaspoon red pepper flakes

  • 1/4

    teaspoon paprika, plus more for sprinkling

  • Kosher salt

  • Pita bread and/or vegetable sticks, for serving

Directions

Put the chickpeas in a strainer and pick through to remove any small stones; rinse well. Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day. Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes. Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes. Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.

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