Makes a little more than 1 cup
Ingredients:
- 1/2 cup dried chickpeas (If you are using canned chickpeas, use one 15 oz can)
- 1/4 cup sun-dried tomatoes with a little of the preserved oil
- 2 Tbsp tahini paste (I buy organic Kevala tahini paste from Whole Foods)
- 1-2 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 cloves garlic (optional)
- A handful of basil leaves, washed and roughly chopped
- Pinch cumin powder
- Pinch paprika
- Pinch salt
Method:
- Cook the chickpeas unless you are using canned:
- Rinse the chickpeas and soak in tepid water overnight for up to 2 days occassionally changing the water. The longer you soak it, the easier it is to cook. Also if they start to sprout, that's a good thing as it is super healthy
- Throw away the soaking water before cooking
- Cook the chickpeas in a pressure cooker or slow cooker with enough water to submerge the soaked chickpeas. Allow 4-5 whistles in the pressure cooker and wait a while before opening. If cooking in a saucepan, use more water and cover and cook on low heat until the chickpeas become mushy
- Reserve some of the cooking liquid
- Blend the hummus:
- Throw in the drained chickpeas, sun-dried tomatoes with oil, tahini paste, lemon juice, olive oil, garlic, basil leaves, and spices in a high-speed blender or food processor
- Blend until super smooth using as much of the cooking liquid as you need
- The consistency should be that of peanut butter or maybe just a tad more liquidy but not much
- Scoop in to an airtight container and refrigerate if you are not using it right away