It takes extra time and patience to get the perfectly creamy and smooth texture of this overcooked chickpea hummus. The key to a silky hummus that's ideal for spreading or dipping is to cook the chickpeas until they're soft and tender.
Ingredients: 2 cups dried chickpeas. 1/2 cup tahini. 1/4 cup lemon juice. 2 cloves garlic, minced. 1/4 cup olive oil. 1/2 teaspoon cumin. 1/2 teaspoon salt. 1/4 teaspoon paprika. Water for soaking and cooking.
Instructions: Let the dried chickpeas soak in water for at least eight hours, or even overnight. After letting the chickpeas soak, drain and rinse them well. Cover the chickpeas with water in a large pot and bring it to a boil. Turn down the heat, cover, and let it simmer for two hours, or until the chickpeas are very soft and cooked all the way through. Check it every so often and add more water if it needs it. Take the chickpeas out of the pot and let them cool down a bit. Put the cooked chickpeas, tahini, lemon juice, minced garlic, cumin, and salt in a food processor. For three to five minutes, scrape down the sides of the bowl as needed to make the mixture smooth and creamy. For a velvety texture, you need to overprocess the food. Slowly drizzle the olive oil into the food processor while it's running to mix it with the hummus. Taste the hummus and add more salt or lemon juice to your liking if you think it needs it. Move the chickpea hummus that has been cooked too long to a serving bowl. Top with paprika and a little extra olive oil. You can eat it with pita bread, fresh vegetables, or any other dips you like.
Prep Time: 480 minutes
Cook Time: 150 minutes
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