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Hummus

#DF #GF #vegan #bulk #easy #condiment

Yield: 4 cups

Ingredients

• Chickpeas (2 x 15 ounce cans, 3 cups cooked chickpeas – see below for instructions)
• 5+ tbsp lemon juice
• 4 medium-to-large cloves of garlic
• 1.5+ tsp salt
• 1/2 cup tahini
• 1/2 tbsp cumin
• 2+ tbsp extra virgin olive oil

Steps

1. If starting with canned chickpeas, cover the chickpeas with water, add baking soda and boil for 20 minutes until chickpeas look bloated / skins are falling off.
2. In a food processor, combine lemon juice, garlic, salt. If not starting with super finely chopped garlic, process until garlic is very fine and then let sit for ~10 mins to let the garlic taste mellow.
3. Add tahini and blend until mixture is thick and creamy.
4. Add cumin and chickpeas and blend.
5. Taste and dispel bitterness by adding more salt and lemon juice.

Cooking Chickpeas from Dry

1 cup of dry chickpeas yields 3 cups of cooked chickpeas.

Instapot: 1 cup of chickpeas + 4 cups of water – set to pressure cook for 60 minutes and then allow 20 minutes for a natural release.