Chickpeas, or garbanzo beans, are full of good-ness. They are full of protein, fiber and folic acid. Hummus is a satisfying healthy snack (and low in calories!) While it is a cinch to use canned beans, using dried beans really tastes amazing. A handful of beans goes a long way. Traditionally, you grind up the chickpeas through a food mill, but as we don't have one, the food processor works just as well (for us). It was my 9-year-old daughter who provided the the key to creaminess that you get in the store-bought tubs of hummus — a bit of water!
2/3 cup (140g) dried chickpeas (garbanzo beans)
1 Tbsp baking soda, for soaking
Rinse chickpeas and discard any broken or discolored ones. Soak for 4-8 hours, or overnight, in plenty of water with the baking soda.
2 cloves garlic, peeled and smashed
3 Tbsp fresh lemon juice
3 Tbsp extra-virgin olive oil
2 Tbsp tahini (sesame paste)
1 tsp ground cumin
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup freshly squeezed orange juice, or water (you may not need all of this)
Parsley or coriander leaves, to garnish, optional
Paprika, Za'atar, Pomegranate seeds, to garnish, optional
Drain and rinse well, place chickpeas in a saucepan, fill with enough water to cover by one inch. Bring to a boil, scoop out all the frothy foam that rises to the surface. Reduce heat and simmer for 30 minutes. Drain and let cool.
In a food processor, blend the prepared chickpeas, garlic, lemon juice, olive oil, tahini, cumin, salt, and pepper. Process until smooth. Gradually add the water, spoonful by spoonful, and blend until the desired consistency. You may not use all the water, as it may get too runny. Taste and adjust flavors as necessary, by adding more olive oil, cumin, salt or lemon juice. Spoon into serving bowl/dish.
Cover and refrigerate until ready to serve. Drizzle more olive oil on top and any garnishes.