If you haven't tried making this Mediterranean spread from scratch, you must. Seriously. The DIY version is so creamy, bright and perfect for dipping sliced cucumbers, carrot sticks and pieces of pita into. All you need is a handful of ingredients, a food processor and a little time.
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Ingredients
1cup
dried chickpeas
1tsp.
baking soda
4
cloves garlic
6Tbsp.
fresh lemon juice
Kosher salt
3/4tsp.
ground cumin
3/4cup
tahini
Directions
Step 1In 4-quart saucepan, place dried chickpeas and baking soda; add enough cold water to cover by 2 inches. Let stand at room temperature overnight.
Step 2Drain (do not rinse) and return to pot along with enough cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to medium; simmer 1 hour or until chickpeas are soft and skins have loosened.
Step 3In food processor or blender, pulse garlic, lemon juice, 3/4 teaspoon salt and ground cumin until chopped. Add tahini and 1/3 cup water; pulse until smooth.
Step 4Drain cooked chickpeas and add to tahini mixture; process until smooth, stopping and stirring occasionally. Store in an airtight container in refrigerator for up to 2 weeks.
FLAVOR MAKERS
Cardamom-Ginger: After processing, stir in 1 tablespoon grated peeled fresh ginger and 1/2 teaspoon ground cardamom.
Roasted Pepper and Mint: Finely chop 3/4 cup each packed fresh mint and roasted red peppers with 2 tablespoons capers; stir into hummus.
Spicy Cilantro: Stir 1 cup packed fresh cilantro (finely chopped) and 1/4 cup Sriracha into hummus
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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