Hummus

Special Equipment: Scale, Chef Knife, Bowl, Pot, Food Processor, Colander
Serves: 2-4

Ingredients

Soaking & Cooking Beans

7.5 Oz | 212 g Garbanzo, Dry
¾ Qt | 700 g Water #1

1 Qt | 800 g Water #2
½ Teaspoon | 3 g Baking Soda

Tahina

⅔ Cup | 150 Tahini, Soom
1 ¾ Vol Oz | 50 g Water
¼ Cup | 70 g Lemon Juice
2 Cloves  | 10 g Garlic
4 Teaspoon | 10 g Sea Salt
1 Teaspoon | 2g Cumin, ground

* if you do not have lemon juice, replace with additional water

Other

Flatbread or Crudite
Olive Oil
Parsley (optional)

Method

Soaking & Cooking Beans

  • In a bowl, add 7.5 Oz Garbanzo beans & 3/4 Qt Water let soak on your counter, or in your fridge over night (8-12 hours)
  • Once Garbanzo Beans are fully soaked, drain out water & add to a medium pot
  • Add 1 Qt Water & ½ Teaspoon Baking Soda
  • Bring to a boil, & reduce to a simmer for about 25-35 minutes or until mushy
  • Once cooked, drain chicken peas into a colander

Blending & Plating

  • In a food processor, add ⅔ Cup Tahini, 2 Garlic cloves, 4 Tsp Sea Salt, 1 Tsp Cumin, 1 ¾ Vol Oz Water, ¼ Cup Lemon Juice
  • Blend until smooth
  • Once smooth, take out Tahina mixture
  • Add Cooked & drained chickpeas, blend until smooth
  • Add Tahina back into the food processor with chickpeas
  • Serve in a bowl & garnish with Olive Oil, Parsley, & Flatbread or Crudite

Notes: If your hummus is too thick add more water to your desired thickness

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