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RECIPE: Amal’s Amazing Hummus
by Melissa Dorsch on May 12, 2020
This recipe was shared by Charlotte Is Creative’s project manager, Melissa Dorsch.
National Hummus Day is May 13. What better way to celebrate than with a nice creamy bowl of chickpea heaven? This recipe comes from a friend’s mother-in-law named Amal Swade. We eat a lot of hummus in this house and, while it’s great to buy or order from your favorite restaurant, Amal’s recipe it’s super easy to make. It just takes a few ingredients and a little time to whip up a bowl of hummus. And you get the satisfaction of making something delicious yourself!
Ingredients:
- 2 Pounds of Dried Chickpeas
- 1 Cup of Water (cooled)
- 1 Clove of Peeled Garlic
- 1/2 Cup fo Tahini Paste
- 1 TSP of Salt
- 1/2 Cup Lemon Juice
- Olive Oil
- Red Paprika
Instructions:
- Soak dried chickpeas overnight OR for 6 hours
- Drain the water and wash chickpeas with cold water
- Add the chickpeas and ten cups of water to a pot and bring to a boil
- Remove any white foam that floats on top and then add one teaspoon of baking soda
- Reduce heat to “low” and let cook for an hour or until chickpeas are very tender — tender chickpeas make for smooth hummus
- Watch the water level while cooking and make sure the chickpeas are covered at least 5 inches above — add hot water as needed
- Drain water into a dish and let chickpeas cool
- Add only the chickpeas to the blender and add 1 cup of the water — this is the water that was set aside and has now cooled (has to be room temperature not hot)
- Add one clove of peeled garlic
- Mix until smooth
- Add a half-cup tahini
- Add one teaspoon salt or add more to your taste
- Add a half cup lemon juice
- Blend it all together
- Serve hummus with a drizzle of olive oil and a dash and of red paprika
