A golden rule of prepping is to use what you store. Since beans of all shapes and sizes are suggested as a versatile prep item, it’s important to know that it can be used in ways other than for soups and burritos.
Hummus is a delicious dip when paired with veggies, chips or along with its traditional partner in crime – pita bread. I love this recipe because it can be used not only as a healthy dip option, but also as a delicious sandwich spread.
I adapted a recipe that I found on hummus and added a few additional ingredients, but the cooking method is the same. The author of the recipe, says this is the way his family makes it and it is easier and faster than other traditional recipes. The secret in making good hummus is in one ingredient – keep reading to find out what it is.
- 1 1/4 cups dried chickpeas
- 1 teaspoon baking soda
- 6 1/2 cups water used for cooking the chickpeas
- 1 cup plus 2 tablespoons tahini (light roast)
- 4 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 1/2 cup water used for chickpeas reserved
- 1 1/2 teaspoon cumin
- Sea salt to taste
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Hint: chickpeas should be soft, but should maintain their shape.
- Drain the chickpeas, but reserve 6 1/2 cups of the liquid. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
- Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Optionally, to serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days.