AmyLeo’s Heaven Hummus

HummusHummus, or Chummus, comes in so many varieties that it can boggle the mind, and some dull the taste buds. I have been tweaking this recipe for a few years and have settled into this rich and creamy version. It is heavy on the tahini which increases the protein and calcium content. If you want to eat it as it is eaten in the Middle East, you can spread it on a flat serving dish and drizzle olive oil over it and garnish with ground paprika. Eat it with warm pita and Kalamata olives.

AmyLeo's Heaven Hummus
Hummus, or Chummus, comes in so many varieties that it can boggle the mind, and some dull the taste buds. I have been tweaking this recipe for a few years and have settled into this rich and creamy version. It is heavy on the tahini which increases the protein and calcium content. If you want to eat it as it is eaten in the Middle East, you can spread it on a flat serving dish and drizzle olive oil over it and garnish with ground paprika. Eat it with warm pita and Kalamata olives.
AmyLeo's Heaven Hummus
Hummus, or Chummus, comes in so many varieties that it can boggle the mind, and some dull the taste buds. I have been tweaking this recipe for a few years and have settled into this rich and creamy version. It is heavy on the tahini which increases the protein and calcium content. If you want to eat it as it is eaten in the Middle East, you can spread it on a flat serving dish and drizzle olive oil over it and garnish with ground paprika. Eat it with warm pita and Kalamata olives.
Ingredients
  • 1 cup dried chickpeas (garbanzo beans) about 2 ½ cups cooked
  • 10 tbsp fresh lemon juice about 2 large lemons
  • 1 cup tahini
  • 1/4 cup safflower oil or other oil with subtle taste OR ¼ c hemp seeds if you want to go oil-free
  • up to 1 cup water from cooked chickpeas use as needed
  • 4 medium cloves garlic minced
  • 2 tsp sea salt
  • 2 tsp course ground black pepper
Servings: 3-3 1/2 cups
Instructions
  1. If using dried chick peas, soak overnight. Drain and cook for 1-2 h ours. This will vary greatly depending on how long the bean has been on the shelf. If using a pressure cooker, soak the beans overnight and cook for 9-14 minutes using the Natural Release method or 13-18 minutes for the Quick-Release method. Drain the beans, reserving the water, and transfer to a food processor.
  2. Add the remaining ingredients, except the water and process until completely blended. Slowly add water until desired consistency.
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