Classic Hummus

Ingredients:

• 1 cup dried chickpeas

• 1/2 tsp baking soda

• 1 + 1/2 tsp salt

• 1/3 cup tahini

• 2-3 cloves garlic peeled and lightly smashed

• Juice from 1 lemon (aprox. 1/3 cup)

• 1/2 tsp cumin powder

• 3 T water

• 3 T EVOO (extra virgin olive oil) + extra for drizzling

• 1/4 cup pine nuts

  dash of paprika

  Instructions:

  1. Soak your chickpeas overnight in 3 cups of water

  2. Once rehydrated, drain and rinse

  3. Add chickpeas to a medium saucepan + 4 cups of water, baking soda and 1/2 tsp salt.

  4. Bring chickpeas to a boil then reduce to medium/low and simmer for 30-35 minutes and they are very soft.

  5. While your chickpeas are simmering, add the 3T of EVOO, garlic and pine nuts into a skillet and sauté over medium/low. Once the garlic starts to turn golden remove from the skillet and set aside. Continue to sauté the pine nuts until they are toasted and start to change color. Reserve the pine nuts for garnish

  6. Once chickpeas are finished cooking the skins from the cooked chickpeas will float to the top of the liquid. Skim as much of the skins off before draining. Don’t worry if you aren’t able to remove all of the skins.

  7. Drain and rinse the chickpeas under cold water

  8. Add rinsed drained chickpeas, the sautéed garlic, tahini, lemon juice, 1 tsp salt and the cumin to a blender (I use this VitaMix)

  9. Blend until smooth. Time will vary depending on your blender. You may add water to blender if the chickpea mixture is too thick. I typically add the full 3 tablespoons of water.

  10. Taste and adjust the seasonings to your liking.

  11. Pour mixture into a serving dish, make a well in the middle of the hummus and garnish with your toasted pine nuts and a generous amount of olive oil.

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