Coby’s Hummus

Name: Coby’s Hummus
Prep time: 12 h
Cook time: 3 h
Total time: 15 h
Cuisine: Middle Eastern
Ingredients: 250 grams dry chickpeas; 5 grams Baking soda; 1/2 white onion; 2-3 cloves garlic; 1 lemon; 1 teaspoon salt; 1/2 teaspoon cumin; 150 grams raw tahini; Pita bread (for serving)

9 steps

Prep:12hCook:3h

Do not blend hot chickpeas; let them cool slightly before processing. The hummus may be more liquid at first but will thicken as it cools. For best taste, consume the hummus fresh, within 2 hours of making it. The hummus can be stored in the refrigerator for up to 3 days, but the texture will be thicker. Use high-quality tahini for the best results.

Updated at: Thu, 17 Aug 2023 03:52:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories311.1 kcal (16%)

Total Fat15.3 g (22%)

Carbs33.9 g (13%)

Sugars5 g (6%)

Protein13.3 g (27%)

Sodium623.7 mg (31%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

250 gramsdry chickpeas

5 gramsbaking soda

0.5white onion

2cloves garlic

1lemon

1 teaspoonsalt

½ teaspooncumin

150 gramsraw tahini

Pita bread

for serving

Instructions

Step 1

Soak the dry chickpeas in water for 12 hours or overnight. Replace the water at least twice during this time.

Step 2

Wash the soaked chickpeas and fill the pot with fresh water. Add a few flat spoons of baking soda (do not add salt). Bring the water to a boil, then reduce the heat to low and cook for about 2-3 hours, occasionally removing foam.

Step 3

After about 1.5 hours of cooking, add the onion and garlic to the pot with the chickpeas. Continue cooking for another 1-1.5 hours.

Step 4

Check the chickpeas for doneness. They are ready when there is a yellow trim on the sides of the pot and the chickpeas are soft and easily crushed by the finger. Save the cooked onion and garlic.

Step 5

Drain the chickpeas, reserving the cooking water.

Step 6

Allow the chickpeas to cool slightly, then add them to a food processor along with 100 ml of the reserved cooking water, the juice of one lemon, salt, cumin, cooked onion and garlic, and raw tahini.

Step 7

Blend until you achieve your desired texture, adjusting with more tahini if the mixture is too liquid or more cooking water if it's too thick.

Step 8

Taste and adjust the seasoning as needed.

Step 9

Serve the hummus with pita bread.