Classic Hummus By Alon Shaya Recipe By Tasty
CLASSIC HUMMUS RECIPE BY TASTY
Here's what you need: chickpeas, garlic, tahini sauce, lemon juice, cumin, red pepper flakes, salt, black pepper, extra virgin olive oil, water, fresh parsley
Provided by Jordan Kenna
Categories Snacks
Yield 2 cups
Number Of Ingredients 11
Steps:
- Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
- Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 17 grams, Protein 21 grams, Sugar 9 grams
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- 1. In a large bowl, combine 1½ quarts water and 1/2 teaspoon baking soda; add the chickpeas and soak overnight.
- 2. Heat the oven to 400°F. Drain the chickpeas, and toss with 2 teaspoons baking soda, then spread in a single layer on a rimmed baking sheet, and roast until the beans have visibly dried, 10-15 minutes.
- 3. Move the chickpeas to a large sieve or colander. With cold water running over the chickpeas, start roughing them up with your hands to loosen the skins. You can grab a small handful and briskly run them between your palms, or pinch them between your fingers (don't worry about removing and discarding the skins yet). The more you do now, the more will come off during cooking, so take some time here and don't worry if they split. It's good to be thorough- this is like giving them a deep-tissue massage to loosen everything up.
- 4. Combine the remaining 3 quarts water with the remaining 1/2 teaspoon baking soda, this time in a pot. Add the chickpeas, and bring to a boil over high heat, then reduce the heat to medium. With a small sieve or slotted spoon, skim away the foam and loose skins from the top of the water and discard. It may be helpful for you to reserve the discarded skins in a bowl to track your progress; with enough persistence, you're aiming to have about 3/4 cup of skins by the time you're finished.
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