1/2
2/2
100%
1
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
7
Low
Nutrition per serving
Calories266.8 kcal (13%)
Total Fat18.5 g (26%)
Carbs20.5 g (8%)
Sugars2.7 g (3%)
Protein8.3 g (17%)
Sodium436.2 mg (22%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 x 15 ouncescan chickpeas
rinsed and drained, or 1 1/2 cups cooked chickpeas
½ teaspoonbaking soda
if you’re using canned chickpeas
¼ cuplemon juice
from 1 1/2 to 2 lemons, more to taste
1 clovegarlic
medium-to-large, roughly chopped
1 headgarlic
½ teaspoonfine sea salt
to taste
½ cuptahini
2 tablespoonswater
ice, more as needed
2 teaspoonground cumin
2 teaspoonsza'tar
⅛ teaspooncayenne
1 tablespoonextra-virgin olive oil
olive oil
Any of the following garnishes, or zough sauce
ground sumac
fresh parsley
chopped
Instructions
Step 1
Drizzle the head of garlic with olive oil and wrap up with aluminum foil. Roast it at 400 degrees in the oven for 30-40 minutes.
Step 2
Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas in an inch of water, then bring the mixture to a boil over high heat.
Step 3
Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
Step 4
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
Step 5
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
Step 6
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Step 7
Add roasted head of garlic, cumin, black pepper, za'tar, cayenne, and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Step 8
Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
Step 9
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Sprinkle on paprika and additional za'tar for color and style. Top with garnishes of your choice, and serve.
