1 can (15 ounces) chickpeas, rinsed and drained
½ teaspoon baking soda
¼ cup fresh lemon juice
1 clove of garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ cup tahini
2-4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: ground sumac, paprika, chopped fresh parsley
Package of MyBread Gluten-Free Pita or Baguette for dipping
Place chickpeas in a medium saucepan and add the baking soda.
Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat.
Continue boiling for about 20 minutes or until the chickpeas look bloated, skin falling off, and soft.
Drain the chickpeas using a fine mesh strainer and run cool water over them for about 30 seconds
Set the chickpeas aside, no need to peel them.
Combine the lemon juice, garlic and salt in a food processor or powerful blender until the garlic is very finely chopped. Let the mixture rest for 10 minutes for the flavors to mellow.
Add the tahini and blend until the mixture is thick and creamy (as necessary, stop and scrape down any extra mixture from the sides of the processor).
While running the blender, drizzle in 2 tablespoons of ice water and blend until the mixture is super smooth, pale and creamy, about 2 minutes. If your tahini was extra-thick to begin with, you may need to add 1-2 more tablespoons of ice water.
Add the cumin and drained, over-cooked chickpeas to the blender.
While running the blender, drizzle in the olive oil and blend until the mixture is super smooth, about 2 minutes (as necessary, stop and scrape down any extra mixture from the sides of the processor).
Taste and adjust as necessary by adding a bit more salt or lemon juice.
Scrape the hummus into a serving bowl and use a spoon to create a nice "swooshes" on top.
Garnish with olive oil and your choice of sumac, paprika and fresh parsley.
Tip: hummus keeps well in the refrigerator, covered, for up to 1 week.
Brush thawed MyBread Pita or Baguette with olive oil.
Grill using indirect heat for 5-8 minutes or until bread develops beautiful grill marks.
Cut pita into wedges or baguette into crudités.
Alternative Prep: Try heating MyBread Pita on a hot skillet for approximately 3 minutes per side or until pita becomes soft and pliable. Try heating thawed MyBread Baguette in a 400 F pre-heated oven for approximately 5 minutes.
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These beautiful, grilled garden tomato and herb pizzas are perfect for warm summer nights. Enjoy a healthy dinner in less than 30 minutes.