Made mainly with chickpeas, this high protein spread is the absolute best! There are many ways to make hummus, but this recipe is by far the easiest and quickest way I've tried yet. There is no peeling of chickpeas or hours of soaking them required.
I love hummus and could seriously eat it by the spoonful. Hummus is served in so many cultures and parts of the world. I love serving it with a Middle Eastern dinner or just on its own as an appetizer dip with veggies & pita. Sometimes I use is as a spread on wraps or toast.
This delicious spread is topped with tahini sauce, olive oil, sumac, zaatar, and parsley. It seriously does not get better than that!
Check out my Instagram @tikofods for more delicious recipes.
- 1 can of chickpeas
- 2-4 cups of water
- 1/3 tsp baking soda
- 2 peeled garlic cloves
- 1 lemon
- 2 cups tahini sauce
- 1 tsp kosher salt
- olive oil to garnish
- sumac to garnish
- za'atar to garnish
- fresh parsley to garnish
- Drain and rinse 1 can of chickpeas
- Bring 2-4 cups of water to a boil then ad the chickpeas and baking soda. Reduce to a simmer and cook for 30-50 minutes.
- Once the chickpeas are extremely mushy, strain them
- Add the chickpeas to a food processor or blender with 1 cup of tahini sauce
- Add lemon juice from 1 lemon, salt, and 1 garlic clove
- Blend and adjust according to taste / consistency
- Garnish with more tahini sauce, olive oil, sumac, fresh parsley and zaatar. Serve with pita, veggies, or whatever else your heart desires.
- Buy pre-made tahini sauce or make your own by combining store bought tahini with freshly minced garlic, lemon juice, and kosher salt. Add ice cold water and whisk it all together. Adjust amounts according to taste and consistency.