SERVES 8
Ingredients
1 1/4 cups dry chickpeas, picked over to remove stones
6 tbsp fresh lemon juice
¼ cup tahini paste
3 tbsp extra-virgin olive oil
2 cloves garlic, whole or roughly chopped
¾ tsp coarse sea salt
Preparation
1. To a large saucepan, add chickpeas and cover with water. Let soak for 8 to 24 hours, or until they have almost doubled in size. (QUICK-SOAKING TRICK: Instead of soaking overnight, bring chickpeas to a boil in a pot of water; boil for 1 minute. Remove from heat and set aside to soak in hot water, covered, for 1 hour.)
2. Drain and cover again with water. Bring to a boil on medium-high. Boil for 1 minute, then reduce heat and simmer, partially covered, until chickpeas are tender, about 2 hours.
3. In a food processor, process lemon juice and tahini for 1 minute, scraping down sides of bowl halfway. Process for the full minute to ensure mixture is creamy and smooth. Add oil, garlic and salt; process for another minute or until no lumps remain and mixture is smooth.
4. Drain chickpeas. To food processor, add chickpeas and blend until smooth. adding 1 to 2 tbsp water to reach desired consistency. Refrigerate in a covered container for up to 5 days. If hummus thickens, stir in 1 to 2 tbsp water, or as needed.
https://www.cleaneatingmag.com/recipes/classic-hummus-recipe
VARIANTS –
PEA HUMMUS
SERVES 4
Ingredients
- 1½ cups green peas, blanched and drained
- 1¼ cups store-bought or homemade plain hummus (about 10 oz)
Preparation
1. In a food processor, blend together peas and hummus until smooth; transfer to bowls.
2. Pile on toppings. Serve with radishes, whole-grain crackers or your choice of dipper.
https://www.cleaneatingmag.com/recipes/pea-hummus-bowl-recipe
SWEET POTATO HUMMUS
SERVES 4
Ingredients
- 2 cups roasted, peeled and mashed sweet potato*
- 1¼ cups store-bought or homemade plain hummus (about 10 oz)
- ⅛ tsp ground cayenne pepper, optional
- ¼ tsp dried oregano
Preparation
1. In a food processor, blend sweet potato, hummus, cayenne (if using) and oregano until smooth; divide among serving bowls.
2. Pile on toppings. Serve with vegetable chips, or your choice of dipper.
CRISPY LEEKS: Toss 1 leek, cut into matchsticks, with 1 tbsp olive oil and 1 tbsp tapioca starch. Bake at 375ºF until crispy, 10 to 12 minutes.
https://www.cleaneatingmag.com/recipes/sweet-potato-hummus-bowl-recipe
BLACK BEAN HUMMUS
SERVES 4
Ingredients
- 2 cups unsalted BPA-free canned black beans, drained and rinsed
- 1¼ cups store-bought or homemade plain hummus (about 10 oz)
- 2 tsp fresh lemon or lime juice
- ½ tsp ground chipotle powder
Preparation
1. In a food processor, process beans, hummus, lemon juice and chipotle until smooth; divide among bowls.
2. Pile on toppings. Serve with pita chips, tortilla chips, jicama slices or your choice of dipper.
https://www.cleaneatingmag.com/recipes/black-bean-hummus-bowl-recipe