Rinse the canned chickpeas, added them to a pot along with some water and baking soda, bring to a boil, and then lowered it to a simmer. After 20 minutes the beans should reach the just-falling-apart texture. Drained the chickpeas.
Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely pureed; let sit 10 minutes to allow garlic to mellow.
Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired.
Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.
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|Serving Size: 1 (815g)|
|Recipe Makes: 1|
|Calories from Fat: 2475 (80%)|
|Amt Per Serving||% DV|
|Total Fat 275g||367 %|
|Saturated Fat 129.2g||646 %|
|Monounsaturated Fat 81.3g|
|Polyunsanturated Fat 46.8g|
|Cholesterol 488mg||150 %|
|Sodium 3972.2mg||137 %|
|Potassium 1448.5mg||38 %|
|Total Carbohydrate 130.2g||38 %|
|Dietary Fiber 33.6g||134 %|
|Sugars, other 96.6g|
|Protein 50.2g||72 %|
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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: 3086
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