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!
- 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
- 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
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