¼ cup fresh parsley (10 g), lightly chopped (optional)
½ teaspoon aleppo-style pepper, optional
Nutrition Info
Calories 497
Fat 35g
Carbs 36g
Fiber 7g
Sugar 6g
Protein 12g
How to Make It
1. Step
In a large bowl, combine the dried chickpeas, ½ teaspoon baking soda, and 1½ quarts (1.4 L) of cold water water. Soak overnight.
2. Step
Preheat the oven to 400˚F (200˚C).
3. Step
Drain the chickpeas and transfer to a baking sheet. Sprinkle with 2 teaspoons of baking soda and spread evenly on the sheet. Bake for 10 minutes.
4. Step
Transfer baked chickpeas to colander and rinse under cold water. Massage to remove excess baking soda and begin to loosen the skins.
5. Step
In a large pot over high heat, add the rinsed chickpeas, remaining 1½ quarts (1.4 L) of water, and remaining ½ teaspoon of baking soda. Bring to a boil, then reduce the heat to medium.
6. Step
With a slotted spoon or small sieve, skim away any foam and loose skins that rise to the surface of the water and discard. This will ensure the hummus is extra creamy and smooth! Continue this process, regularly skimming off any loose skins, for about 20 minutes.
7. Step
Add the garlic to the pot and continue to cook for another 25-30 minutes, until the chickpeas are very soft and easily fall apart.
8. Step
Drain the chickpeas and let sit for a few minutes to let any extra moisture drain off.
9. Step
Transfer the chickpeas to a food processor with the tahini, salt, cumin, and lemon juice. Process for 2-3 minutes, until the mixture is super smooth.
10. Step
With the food processor still running, add the canola oil, hot water, and 2 tablespoons of olive oil. Continue to process for another 2-3 minutes. Don’t worry, you can’t over-process it! You want the hummus to be as smooth and creamy as possible.
11. Step
To serve, spread the hummus in a wide, shallow bowl. If desired, top with tahini sauce, olive oil, and garnish with parsley and Aleppo-style pepper.
