homemade hummus with fresh herbs
Yield About 3 cups
This hummus tastes best freshly made. If you're not serving it right away, keep refrigerated up to 5 days.
- 1 cup dried chickpeas
- 1/4 teaspoon baking soda
- 1 plump garlic clove
- Fine sea salt
- 1/2 cup tahini
- Juice of 1 lemon and 1 lime
- Good handful fresh herbs - I like a mix of cilantro, basil and parsley
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 1/2 teaspoons ground cumin
- Cold water
- Smoked paprika (optional)
- Soak the chickpeas in plenty of water overnight. Drain and put them in a saucepan with the baking soda, garlic, 2 teaspoons salt and 3 quarts water. Cook until tender. Depending on the freshness of your chickpeas, this can take 30 - 90 minutes. Drain. Pull out the garlic and discard.
- Measure out 2 cups (the remaining chickpeas are for garnishing the hummus) and put into a food processor with the tahini, lemon and lime juice, herbs, olive oil, cumin and 1 1/2 teaspoons salt.
- Puree the mixture at least 3 minutes, dribbling in cold water 2 tablespoons at a time until velvety smooth.
- Scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. Drizzle with olive oil, top with some chickpeas and a few herb sprigs. Sprinkle a little smoked paprika over the top, if you like.
Recipe by Familystyle Food at https://familystylefood.com/homemade-hummus-with-fresh-herbs/