Possibly one of the most-requested snacks in my home, this creamy-dreamy hummus is not only easy to make, but also DELICIOUS. While it is best when you have the time to soak your dried chickpeas, canned is fine in a pinch! I like to doll up my hummus in two ways: pickled beet and feta, and olive and za’atar. Served with fresh pita chips and crisp veggies, this protein packed snack hits all of the snack craving categories.
Ingredients:
1 cup dry chickpeas (or 1 can fresh)
½ tsp baking soda, divided (if using dry chickpeas)
2-3 tsp chickpea cooking liquid (aquafaba) or can liquid
2 heaping spoonfuls Tahini
2 Tbsp olive oil
2 Tbsp lemon juice, fresh
¼ tsp white pepper
1 garlic clove, roughly chopped
¼ tsp salt (to taste)
½ tsp Greek seasoning
¼-½ tsp honey
Directions:
Soak chickpeas with ¼ tsp baking soda in water overnight, covering with water by several inches. Drain and rinse chickpeas. Place into a large pot and cover with water by 4 inches. Add in remaining baking soda and bring to a boil. Boil until slightly mushy. Reserve 3 Tbsp of the cooking liquid and strain and let chickpeas cool a bit.
If using canned chickpeas, drain peas, reserving 3 Tbsp of the liquid.
Add all ingredients, less aquafaba, to the food processor and process until creamy. Add aquafaba as needed until you get your desired texture. Process longer for smoother hummus.
Top with desired toppings and serve with crisp veggies and pita chips! Enjoy!
Variations:
Chop kalamata olives and crumble feta cheese with some za’atar seasoning for a flavorful Mediterranean-style hummus.
Chop pickled beets and crumble feta cheese for a slightly sweet, zesty pop of flavor.
