By Tia Ohm
This recipe is especially unique because we took dried chickpeas and cooked from scratch instead of using the canned chickpeas you buy at the store. See below for how to soak and cook chickpeas in advance for a fresher, healthier hummus dip.
- 15 oz chickpeas – soaked and cooked (should be done a day in advance)
- 1 bulb roasted garlic
- Juice of 1/2 lemon
- 1 T tahini
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- paprika for garnish
- Measure out about 15oz of dried chickpeas (or more if you want to save and make later). Pour in pot or bowl, and cover with water. Let soak for 12 hours. Add more water if needed over the course of the soaking period. Drain excess water from soaking. Put in pot with double the amount of fresh water. Cook for 1 hour over low heat or until desired consistency is reached. Remove from heat and let cool, saving the juices.
- Preheat oven to 400°. Take garlic, wrap in tin foil, and place in the preheated oven. Roast for at least 10 minutes.
- Combine chickpeas, lemon, tahini, salt and pepper in a food processor (or blender). Remove garlic cloves from the peel and add to chickpea mixture. Blend while drizzling in olive oil. If too thick, add some of the saved juice of the chickpeas. Blend until smooth. Add more salt if needed.
- Transfer to bowl and garnish with paprika.
Photo credit: Tia Ohm