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Store-bought hummus doesn’t even come close. Keep this nutty dip handy for when you feel like snacking on cucumbers, carrots, or pita.
Makes 12 servings
Ingredients:
1½ cups dried chickpeas
1 tsp. baking soda
3 garlic cloves, diced
½ cup tahini
⅓ cup lemon juice (adjust for taste)
1 tsp. salt
⅓ cup olive oil
⅓ cup feta cheese, crumbled
2 tbsp. chopped parsley
Directions:
1. Place the chickpeas in a bowl of water and refrigerate overnight.
2. In a large pot, combine the chickpeas and baking soda and cook for 3 minutes while stirring.
3. Pour in 8 cups of water and bring to a boil.
4. Lower the heat and add the garlic. Let simmer for about 1 hour.
5. Drain all of the water except for ¼ cup.
6. Place the chickpeas in a bowl filled with water and agitate to help loosen their skins. Use a slotted spoon to discard skins.
7. Drain the chickpeas and place them in a food processor. Purée until smooth.
8. While pureeing, add in the ¼ cup reserved water, tahini, lemon juice, and salt.
9. Once blended transfer the hummus to a bowl and refrigerate for one hour.
10. When you are ready to use the hummus, adjust the seasoning and drizzle with the oil.
11. Top with the feta and parsley.
Nutritional Information (Per Serving)
Calories: 212
Fat: 13.4 g
Sat Fat: 2.4 g
Carbohydrates: 17.9 g
Fiber: 5.4 g
Sugar: 3.1 g
Protein: 7.2 g
Sodium: 364 mg
