Homemade Hummus with Vegetable Crudités
15min
30min
4
285
Chef's Note
For the smoothest, creamiest hummus, don't skip soaking and cooking dried chickpeas from scratch - it makes a world of difference compared to canned. The key to silky texture is processing the chickpeas while they're still warm and adding ice-cold water while blending. If you're short on time, you can substitute 2 (15 oz) cans of chickpeas, but the texture won't be quite as luxurious.
Tags
Ingredients
1 cup dried chickpeas
1/2 teaspoon baking soda
1/3 cup tahini
3 tablespoons fresh lemon juice
2 medium garlic cloves
1 teaspoon cumin
3 tablespoons extra virgin olive oil
2-4 tablespoons ice cold water
3/4 teaspoon salt
1/2 teaspoon paprika
2 medium carrots
1 medium cucumber
1 medium red bell pepper
1 medium yellow bell pepper
1 cup cherry tomatoes
6 medium radishes
2 tablespoons fresh parsley
1 teaspoon za'atar spice blend (optional)
Instructions
- 1
Soak 1 cup of dried chickpeas overnight in a large bowl with enough water to cover by 2 inches.
- 2
Drain and rinse the soaked chickpeas. Place in a medium pot with 1/2 teaspoon baking soda and cover with water by 2 inches.
- 3
Bring the chickpeas to a boil, then reduce heat to medium and simmer for 20-30 minutes until very tender (they should easily squish between your fingers).
- 4
Reserve 1/4 cup of the cooking liquid, then drain the chickpeas and let cool for 5 minutes.
- 5
While the chickpeas are cooking, wash and prepare the vegetables: peel and cut 2 medium carrots into sticks, slice 1 medium cucumber into rounds, seed and slice 1 medium red and 1 medium yellow bell pepper into strips, wash 1 cup of cherry tomatoes, and trim and quarter 6 medium radishes.
- 6
In a food processor, combine the warm chickpeas, 1/3 cup tahini, 3 tablespoons fresh lemon juice, 2 minced garlic cloves, 1 teaspoon cumin, and 3/4 teaspoon salt.
- 7
Process for 3 minutes until smooth, scraping down the sides as needed.
- 8
With the processor running, slowly drizzle in 3 tablespoons olive oil and 2-4 tablespoons ice cold water until the hummus reaches your desired consistency.
- 9
Taste and adjust seasonings if needed, adding more salt or lemon juice as desired.
- 10
Transfer the hummus to a shallow serving bowl. Using the back of a spoon, create a swirl pattern on top.
- 11
Drizzle with a little extra olive oil, sprinkle with 1/2 teaspoon paprika and 1 teaspoon za'atar (if using), and garnish with 2 tablespoons chopped fresh parsley.
- 12
Arrange the prepared vegetable crudités around the hummus bowl and serve immediately.
Nutrition Information (per serving)
285
9g
32g
15g
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