Hummus

Hummus - Living with Ivey

Description

For years, I tried making hummus and time after time I got dry pasty hummus that never hit the mark, UNTIL I discovered the secret to the creamiest hummus, ICE WATER.

READ THE RECIPE BELOW

Ingredients

  • cups chickpeas (1 can/jar/box)
  • tsp baking soda
  • cup lemon juice (1 large lemon)
  • minced garlic clove
  • tsp salt
  • cup tahini
  • cup ice water
  • tsp cumin

Instructions

  • Rinse and strain chickpeas
  • Using a saucepan, add chickpeas, baking soda and enough water to cover by 2 inches
  • Boil for 20 minutes 
  • While your chickpeas are boiling, add your lemon juice, minced garlic and salt to your blender or food processor and let it sit while the chickpeas boil. This neutralizes the garlic a bit. 
  • When your chickpeas are done, rinse and strain again and set aside
  • Add tahini to blender and pulse a few times.
  • This is the most crucial step for getting super creamy hummus - While running your blender with your lemon + garlic + tahini + salt combo, slowly add in your ice water. The texture should be thick and creamy. If it’s too thick, add a little more ice water.
  • Now you’re ready to toss your chickpeas in and blend for 1 minute, scraping sides down as you go.
  • *If it’s not creamy enough, you can always add more ice water. But it really has to be ice cold!

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