bis Lili Nyári auf Jul 17, 2023
- 1 can of chickpeas, rinsed and drained
- ½ teaspoon baking soda
- ¼ cup lemon juice (from 1 ½ to 2 lemons)
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- freshly ground black pepper to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons Yes Superfood Curcumin Powder
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with water, then bring the mixture to a boil over high heat. Continue boiling for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. Drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt.
- 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.
- 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.)
- Add in the rest of the ingredients, and blend until the mixture is super smooth.
- Serve the hummus in a bowl and top it off with fresh parsley, chickpeas, cumin and paprika.