Creamy, Dreamy, Hummus

When my parents went to Israel last year, they said they ate hummus with every meal and that it was nothing like they had ever tasted before. And since my mom knows I love it, I was thrilled when she asked one of the cooks at the hotel how they made theirs. After trying it out myself, I can’t imagine why I ever bought it from a store. Hummus is packed with plant-based protein and high in fiber. It is perfect as a dip for veggies, spread for sandwiches, or eating as is. So here’s an authentic recipe for a creamy dreamy hummus.

*Recipe* - 1.5 c dried garbanzo (chickpeas) beans, soaked over night and cooked OR 2 cans of garbanzo beans - 1 t baking soda - 2-3 cloves of garlic whole - 1 t garlic minced - juice of 1 lemon - 1 1/2 t salt - 1/4 c Tahini - 1 cup cold water - 1/4 t chili powder - optional: olive oil, smoked paprika, Za’atar

• In a pressure cooker, cook your garbanzo beans with the baking soda and whole garlic cloves. • Once cooked, into a food processor, add your beans and garlic and pulse until coarse. Then add minced garlic and run for 1 min. • In a small bowl, dissolve your salt into the lemon juice and add. • Add your tahini and while your food processor is running, slowly add your cold water. Once smooth, add your chili powder and run it again for 4-5 minutes. Check seasoning and adjust according to your preference. • Pour your hummus into a bowl and garnish with toppings of your choice.

https://video.wixstatic.com/video/387914_74f870d7e6814b02b3112d5512df206c/480p/mp4/file.mp4