Creamy Chickpea Hummus

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< 1 min read
Summary

If creamy is your jam, then look no further than Creamy Chickpea Hummus and spread it on everything from crackers to sandwiches to burgers. The protein, fiber and B vitamins in the chickpeas will help keep your brain sharp and belly satisfied. Not necessary, but highly recommended, the Dukkah Seasoning adds more nutritional value from the nuts and seeds plus a crunch that complements the creaminess perfectly.

Yields6 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Creamy Chickpea HummusT

Ingredients

 1 ½ cups chickpeas (home cooked or BPA-free canned, drained)
 ½ cup baking soda
  cup tahini (plus one Tbsp)
 1 medium garlic clove
 ¼ cup lemon juice (freshly squeezed)
 1 tsp cumin powder
 ¼ tsp salt (optional)
 3 tbsp cold water
 2 tbsp Dukkah Seasoning (optional) see Chef’s Notes

Directions

1

Add the chickpeas, baking soda and enough water so the chickpeas have about 1 inch of water covering their top. Bring to a boil then simmer for 20 minutes, uncovered. Drain.

2

Add the chickpeas, tahini, garlic clove, lemon juice, cumin and salt, if using, to a food processor. Blend until creamy. Taste for additional flavors of choice.

3

If it’s a little dry and could use more moisture add 2–3 tablespoons of water. Start with two tablespoons, blend and test to see if it still needs more.

4

Add 1–2 tablespoons of dukkah on top, if desired.

Chef's Notes

Substitutions
Instead of chickpeas try white beans or black beans. No need to boil them first, just add the cooked beans directly to the food processor.

In place of Dukkah Seasoning, simply add sunflower seeds, hemp seeds, crushed red pepper, chopped herbs or any other seasoning of your choice.

Why simmer with baking soda?
The baking soda solution helps to loosen the skin of the chickpeas.

Prep Ahead
Make the chickpeas ahead of time if making homemade and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.

Ingredients

 1 ½ cups chickpeas (home cooked or BPA-free canned, drained)
 ½ cup baking soda
  cup tahini (plus one Tbsp)
 1 medium garlic clove
 ¼ cup lemon juice (freshly squeezed)
 1 tsp cumin powder
 ¼ tsp salt (optional)
 3 tbsp cold water
 2 tbsp Dukkah Seasoning (optional) see Chef’s Notes

Directions

1

Add the chickpeas, baking soda and enough water so the chickpeas have about 1 inch of water covering their top. Bring to a boil then simmer for 20 minutes, uncovered. Drain.

2

Add the chickpeas, tahini, garlic clove, lemon juice, cumin and salt, if using, to a food processor. Blend until creamy. Taste for additional flavors of choice.

3

If it’s a little dry and could use more moisture add 2–3 tablespoons of water. Start with two tablespoons, blend and test to see if it still needs more.

4

Add 1–2 tablespoons of dukkah on top, if desired.

Notes

Creamy Chickpea Hummus