Description
Takes a little more time than opening a plastic container from the deli case, but totally worth it!
Ingredients
1 can garbanzo beans, rinsed and drained
1/2 tsp baking soda
1/2 cup tahini
1 lemon, zest removed and juiced
1 large or 2 small cloves of garlic, minced
1/2 tsp salt
1/4 cup oil-packed sundried tomatoes
2 Tbsp fresh basil, plus additional for garnish
2 Tbsp olive oil, or oil from tomatoes
2–3 Tbsp ice cold water
Instructions
Place rinsed and drained chickpeas/garbanzo beans into a saucepan, sprinkle with baking soda, and add water to cover by 1 inch. Bring to a boil, cover, and simmer gently for 20 minutes.
Meanwhile, put tahini, lemon zest and juice, minced garlic, and salt in the food processor. Process for 2 minutes (which feels like an eternity!) scraping sides as needed. Let that mixture sit.
Drain chickpeas and rinse well with cold water. Remove some of the loosened skins, if desired. Add to food processor, along with tomatoes and basil. Blend until combined. Then add oil, and process again.
Final step is to add ice water – 1 Tbsp at a time – processing between, until hummus is smooth and fluffy. Season with additional salt, if needed.
Transfer to a bowl and garnish with basil.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
