1. Soak the 2 c. of dried organic chick peas with 1 -2 T. of baking soda in 8 c. of water in a large pot overnight. (You can also do the quick soak technique of beans with baking soda in the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for one hour.)
2. Whether it is overnight or the quick soak technique, drain the beans and thoroughly rinse. Cook the chick peas in 8 c. of water with 1 t. salt. Bring the chick peas to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chick peas for an hour. While they are cooking, it might be necessary to remove foam from the pot. The chickpeas. should soften so they can easily be smushed with your fingers. Overcooking them is key to smooth and creamy hummus.
3. Drain the chick peas.
4. Mix all ingredients in a food processor. Add additional salt to taste. Add the cumin or coriander if you like. A roasted red pepper to add into the mix or roasted pine nuts on top to garnish are also delicious. Increase olive oil and/or water to your liking for desired consistency. Use the water that the chick peas were cooked in.
Serve with fresh vegetables, olives, pita bread, crackers, gluten free items.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (11g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 194mg||7 %|
|Potassium 16.1mg||0 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3
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